CREAM OF BRIE AND LEEK SOUP

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