View more "Soups & Creams" recipes

Leek and Canadian Brie Soup

Course Soups & Creams
Prep. Time 20 mins
Cooking Time 30 - 35 mins
Yields 6 servings

Preparation
Comments (0)

Preparation

What You Need

6 large leeks

2 tbsp (30 ml) butter

4 oz (125 g) mushrooms, sliced thin

1 clove garlic, minced

1/2 tsp (3 ml) dry tarragon

1/2 tsp (3 ml) white pepper

3 tbsp (45 ml) flour

4 cups (1 l) chicken stock

1/2 cup (125 ml) whipping cream 35 %

4 to 8 oz (125 to 250 g) Canadian Triple-Crème Brie* cheese, sliced

Dry toasted baguette

Instructions

Trim leeks to 3 inches dark green and bulb. Split lengthwise, rinse, slice thinly acrosswise.

Melt butter in pan. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid has evaporated, about 15 minutes. Stir in flour, cook, stirring until it bubbles. Stir in cream and broth. Bring to a boil, stirring all the time.

Toast slices of baguette. Pour soup into individual oven-proof bowls. Put toast on top of each, buttered side up, add cheese slices to cover. Put bowls on a baking sheet and bake at 425 °F (225 °C ) for 10 minutes, then broil lightly, 6 inches from heat for 1 to 2 minutes. Serve right away.