CREAMY LEEK SOUP WITH BRIE
Bits of Brie add something special to this soup from our home economists. Soup is a satisfying addition to a buffet table. Use a slow cooker to keep it warm.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth. , Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium. , Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.
Nutrition Facts : Calories 265 calories, Fat 18g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
LEEK SOUP WITH BRIE TOASTS
Make and share this Leek Soup With Brie Toasts recipe from Food.com.
Provided by Mom2Rose
Categories Onions
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender.
- Stir in flour until blended; gradually add broth and cream.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Lightly toast bread on a baking sheet.
- Spread one side of each slice with 1/2 teaspoon butter.
- Place Brie on buttered side of toasts.
- Broil 3-4 inches from the heat for 1-2 minutes or until cheese is melted.
- Ladle soup into six 8-oz. bowls; place two toasts in each bowl.
- Yield: 6 servings.
Nutrition Facts : Calories 733.9, Fat 29.2, SaturatedFat 17, Cholesterol 85.3, Sodium 1487.3, Carbohydrate 90.1, Fiber 5.2, Sugar 8.2, Protein 29.6
LEEK SOUP WITH BRIE TOASTS
I have not tried this yet, but it sounds delicious and elegant. It was contributed to Taste of Home magazine by reader Marie Hattrup of The Dalles, Oregon.
Provided by sandrasothere
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven or stockpot, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons of butter for 8-10 minutes or until tender.
- Stir in the flour until blended.
- Gradually add the broth and cream while whisking.
- Bring to a boil and whisk for 2 minutes, or until thickened.
- Lightly toast bread.
- Spread one side of each slice with 1/2 teaspoons butter.
- Place Brie on buttered side of toasts.
- Broil 3-4 inches from the heat for 1-2 minutes or until cheese melts.
- Ladle soup into six 8oz. bowls.
- Float two toasts in each bowl.
Nutrition Facts : Calories 714, Fat 30.6, SaturatedFat 17.1, Cholesterol 85.2, Sodium 1607.8, Carbohydrate 84.3, Fiber 6, Sugar 5.1, Protein 25.7
CREAM OF BRIE AND LEEK SOUP
Make and share this Cream of Brie and Leek Soup recipe from Food.com.
Provided by Raquel Grinnell
Categories Onions
Time 50m
Yield 1 pot of soup, 6 serving(s)
Number Of Ingredients 8
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
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
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.
CREAMY LEEK SOUP
Steps:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
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