LEEK AND BRIE SOUP, CREAMY
This sounds so warm and good to me!
1/2 cup (1 stick) REAL butter
8 large leeks (cleaned thoroughly and thinly sliced)
4 cups chicken stock/broth
1/2 cup all purpose flour
4 cups half-n-half (or 2 cups heavy/whipping cream and 2 cups whole
milk)
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped and/or snipped (with scissors) chives
1 1/2 - 2 pounds very cold Brie cheese (you'll need it very cold in
order to cut into small cubes...remove rinds first of course)
1/2 cup shredded asiago cheese (you sure could use parmesano/reggiano
if you prefer though)
1/2 teaspoon dill weed
salt and freshly cracked/ground pepper TO TASTE
----------------------------------------------------------------------
Melt 1/2 of the butter in stockpot over medium heat...
Add leeks and cook until translucent about 5 minutes...stir
frequently during this process...
Add stock and bring up to a boil...
Using an immursion blender OR regular blender...blend this
mixture...slowly if using a regular blender...
Melt the remaining butter in stockpot, again, over medium heat...
Add flour and stir about 2-3 minutes until blond in color and all the
flour is encased with the butter...
Whisk in the cream/milk/combination, about 1 cup at a time to ensure
smoothness...
Add your cheeses in the same manner...a little at a time to ensure
consistency....
When desired consistency is achieved...add the leek puree and thin
with more stock/cream/milk if desired...
Season with dill, salt and pepper and adjust seasonings to your
liking...
This sounds so warm and good to me!
1/2 cup (1 stick) REAL butter
8 large leeks (cleaned thoroughly and thinly sliced)
4 cups chicken stock/broth
1/2 cup all purpose flour
4 cups half-n-half (or 2 cups heavy/whipping cream and 2 cups whole
milk)
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped and/or snipped (with scissors) chives
1 1/2 - 2 pounds very cold Brie cheese (you'll need it very cold in
order to cut into small cubes...remove rinds first of course)
1/2 cup shredded asiago cheese (you sure could use parmesano/reggiano
if you prefer though)
1/2 teaspoon dill weed
salt and freshly cracked/ground pepper TO TASTE
----------------------------------------------------------------------
Melt 1/2 of the butter in stockpot over medium heat...
Add leeks and cook until translucent about 5 minutes...stir
frequently during this process...
Add stock and bring up to a boil...
Using an immursion blender OR regular blender...blend this
mixture...slowly if using a regular blender...
Melt the remaining butter in stockpot, again, over medium heat...
Add flour and stir about 2-3 minutes until blond in color and all the
flour is encased with the butter...
Whisk in the cream/milk/combination, about 1 cup at a time to ensure
smoothness...
Add your cheeses in the same manner...a little at a time to ensure
consistency....
When desired consistency is achieved...add the leek puree and thin
with more stock/cream/milk if desired...
Season with dill, salt and pepper and adjust seasonings to your
liking...
