Best Leek Soup With Brie Toasts Recipes

Cream of Brie and Leek Soup image

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

Leek and Brie Soup image

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.

Mushroom-Leek Soup with Brie Croutons image

Yield Makes 6 (first-course) servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
8 ounces shiitake mushrooms, stemmed, sliced
8 ounces crimini mushrooms, sliced
2 tablespoons all purpose flour
4 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
2 tablespoons dry Sherry
4 green onions, sliced
12 1/4-inch-thick slices French-bread baguette
1/2 pound Brie, frozen, rind removed, cheese cut into 1/4-inch-thick slices
2 tablespoons chopped fresh chives

Steps:

Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.