LEEK AND BRIE SOUP

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Leek and Brie Soup image

Make and share this Leek and Brie Soup recipe from Food.com.

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.

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