Saturday, February 13, 2016

Cream of Brie and Leek Soup

1/2 cup of unsalted butter
8 large leeks (the white part only), well cleaned       and finely chopped
4 cups of vegetable broth
1/2 cup of flour
2 cups of whole milk
2 cups of cream
1 1/2 pounds of Brie cheese
Salt to taste
Freshly ground black pepper to taste
Chopped chives as garnish

In a large, heavy stock pot, melt 1/4 cup of the butter.

Add the leeks and saute for 5 minutes.

Add the broth and bring to the boil. Reduce the heat and simmer, covered, for 25 minutes.

Strain the leeks from the broth. In a food processor, puree the leeks with 1/2 cup of the broth. When the leek puree is smooth, pour it back into the soup pot with the remaining broth and set the heat on low.

Melt the remaining 1/4 cup of butter in a small saucepan. Stir the flour into the melted butter to create a smooth roux.

Add the roux to the soup and stir well.

Add the milk and the cream to the soup, 1 cup at a time. Whisk as you add the milk and the cream. You want the soup to be creamy and smooth.

Chop the Brie cheese into small cubes, including the rind. Add the cheese to the soup in small batches, blending after each addition until it is smooth.

It will take time for the cheese to melt, be patient. Do not turn up the heat or the milk and the cream will scald.

When all the cheese has been added, has melted, and the soup is smooth, with the exception of the cheese rind, dip a small strainer into the soup to remove the rind. Or, you may leave the rind if you enjoy the flavor.

Season with the salt and the pepper.

Sprinkle each serving with some of the chopped chives.

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