Leek Brie Soup Food

LEEK SOUP WITH BRIE TOASTS

Steps:

• In a Dutch oven, saute the leeks, mushrooms, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread one side of each slice with 1/2 teaspoon butter. Place Brie on buttered side of toasts. , Broil 3-4 in. 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.

CREAMY LEEK SOUP WITH BRIE

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.

LEEK AND BRIE SOUP

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.

CREAM OF BRIE AND LEEK SOUP

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.

BRIE SOUP

Steps:

• Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
• Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
• Add milk and cheese and stir until cheese is melted and soup begins to thicken.
• Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
• Continue cooking until soup is thickened.
• Season with pepper and nutmeg.
• Taste; add salt if needed.

LEEK SOUP WITH BRIE TOASTS

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.

LEEK SOUP WITH BRIE TOASTS

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.

MUSHROOM-LEEK SOUP WITH BRIE CROUTONS

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.