Title: Cream of Brie and Leek Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 1/2 | c | (1 stick) unsalted butter |
| 8 | lg | Leeks (white parts only) |
| 4 | c | Or more unsalted chicken stock |
| 1/2 | c | All purpose flour |
| 4 | c | Half-and-half |
| 1 1/2 | lb | Brie well chilled cut in small cubes without rinds |
| 2 | tb | Snipped fresh chives |
| | | Salt and fresh ground pepper |
Melt 1/4 c butter (1/2 stick) in large skillet over medium
heat. Add leeks and cook until translucent, stirring
frequently, about 5 minutes. Add stock and bring to boil.
Reduce heat and simmer about 25 minutes. Puree mixture in
batches in blender. Melt remaining butter (1/4 c ) in large
saucepan over medium heat. Add flour and stir 2 minutes. Blend
in half and half, 1 c at a time; whisk until smooth. Add 1/4
c cheese and blend until smooth/ Add remaining cheeese, 1/4
c at a time; blend until smooth and melted. Mix in leek
puree. Thin with more stock if desired. Ladle into bowls and
garnish with freshly ground pepper and chives.