Submitted by: Sugar | Date Added: 20 Oct 2009
Listed in: Vegetables / Leeks

5 cups chopped leeks (white portion only)
1/4 cup butter
5 cups chicken broth
4-1/2 cups half-and-half cream, divided
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
3 rounds (8 each) Brie cheese, rind removed
3 tablespoons minced chives

In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth.

Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium.

Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives. Yield: 12 servings (2-1/2 quarts).

This recipe currently has 0 comments. Add your own comment in the right hand menu.