Sunday, January 7, 2018
Cream of Brie and Leek Soup
1/2 cup of unsalted butter
8 large leeks (white part only) finely chopped
4 cups of unsalted vegetable broth
1/2 cup of flour
2 cups of milk
2 cups of heavy cream
1 1/2 pounds of Brie cheese
Salt and freshly ground black pepper to taste
Chopped chives to garnish
In a stock pot or Dutch oven, melt 1/4 cup of the butter
Add the leeks and saute for 5 minutes.
Add the vegetable 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 cooked leeks with 1/2 cup of the broth. Pour the pureed leeks back into the pot and keep the heat on low.
Melt the remaining 1/4 cup of butter in a saucepan. Stir the flour into the butter. Blend to create a smooth paste.
Add the flour paste to the soup broth and stir well.
Blend in the milk and the cream, one cup at a time. Whisk the soup until it is smooth.
Chop the brie, including the rind, into small cubes. Add the chopped cheese to the soup in small batches. Blend between each addition until the soup is smooth. The small bits of rind will remain but the soup will become smooth.
It will take some time for the cheese to melt, but do not turn up the heat or you'll scald the milk and the cream.
Keep adding, stirring, and blending the cheese until all is melted.
If you enjoy the flavor of the brie rind, leave it in the soup. If you are not a fan of brie rind, dip it out with a strainer.
Season the soup with salt and pepper and sprinkle with the chives.