Leek Soup With Brie Toasts Recipes

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LEEK AND BRIE SOUP



Leek and Brie Soup image

Make and share this Leek and Brie Soup recipe from Food.com.

Provided by dennisarmstrong3

Categories     European

Time 1h15m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 15

2 cups chopped leeks (white & tender green portions)
1/4 cup chopped celery
1 tablespoon chopped shallot
1/4 teaspoon minced garlic
1 tablespoon clarified butter
1/2 cup vermouth
2 cups peeled cubed new potatoes
1 teaspoon dried thyme
white pepper
6 cups chicken stock
2 cups heavy cream
1 cup cubed brie cheese (rind removed)
1/2 cup lightly packed stemmed spinach
sour cream and milk (to garnish)
cinnamon basil (to garnish)

Steps:

  • 1) In large saucepan, saute' leeks, celery, shallots, and garlic in clarified butter until soft.
  • 2) Add vermouth. Boil gently until reduced by half.
  • 3) Add new potatoes, thyme, white pepper to taste, chicken stock, and heavy cream. Bring to a simmer, stirring occasionally. Add Brie, 1 cube at a time, whiskingt until blended after each addition.
  • 4) Boil gently for 15 minutes until potatoes are tender.
  • 5) Pour 1/3 of the soup into blender container. Add 1/3 of the spinach . Puree until smooth. Repeat with remaining soup and spinach in 2 batches.
  • 6) Ladle into serving bowls. Garnish with swirls of sour cream thinned to a drizzling consistency with a little milk.
  • 7) Trim plates with sprigs of cinnamon basil.

CREAM OF BRIE AND LEEK SOUP



Cream of Brie and Leek Soup image

Make and share this Cream of Brie and Leek Soup recipe from Food.com.

Provided by Raquel Grinnell

Categories     Onions

Time 50m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 8

1/2 cup butter, unsalted (1 stick)
8 large leeks, finely chopped (white parts only)
4 cups chicken stock, unsalted
1/2 cup all-purpose flour
4 cups half-and-half
1 1/2 lbs brie cheese, well chilled, cut into small cubes (with rind)
salt and freshly ground pepper
2 tablespoons fresh chives, snipped

Steps:

  • Melt 1/4 cup butter in heavy large deep skillet over medium heat. Add the leeks and cook until translucent, stirring frequently, about 4 minutes. Add 4 cups stock and bring to boil. Reduce heat, cover and simmer until leeks are tender, about 25 minutes. Purée mixture in batches in blender.
  • Melt remaining 1/4 cup butter in heavy large non aluminum saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half 1 cup at a time; whisk until smooth. Add 1/4 of cheese and blend until smooth and melted. Repeat with remaining cheese in batches.
  • Strain soup through fine sieve, pressing with back of spoon. Return to saucepan. Mix in leek purée. (Can be prepared 8 hours ahead. Cool, cover and refrigerate.) Rewarm soup over low heat, stirring constantly. Thin with more stock if desired. Season with salt. Ladle soup into bowls. Sprinkle with pepper and chives.

Nutrition Facts : Calories 892.3, Fat 67.7, SaturatedFat 41.6, Cholesterol 218.6, Sodium 1141.2, Carbohydrate 37.9, Fiber 2.4, Sugar 8, Protein 35.4

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