Creamy Leek and Brie Soup
Ingredients
- 1/2 C. (1 stick) REAL butter
- 8 large leeks (cleaned thoroughly and thinly sliced)
- 4 C. chicken stock/broth
- 1/2 C. all purpose flour
- 4 C. half-n-half (or 2 C. heavy/whipping cream and 2 C. whole
- milk)
- 2 Tbs. freshly chopped parsley
- 2 Tbs. freshly chopped and/or snipped (with scissors) chives
- 1 1/2 - 2 lbs. very cold Brie cheese (you'll need it very cold in order to cut into small cubes...remove rinds first of course)
- 1/2 C. shredded asiago cheese (you sure could use parmesano/reggiano if you prefer though)
- 1/2 tsp. dill weed
- salt and freshly cracked/ground pepper to taste
Directions
Melt 1/2 of the butter in stockpot over medium heat. Add leeks and cook until translucent about 5 minutes. Stir frequently during this process. Add stock and bring up to a boil. Using an immersion blender or regular blender, blend this mixture, slowly if using a regular blender. Melt the remaining butter in stockpot, again, over medium heat. Add flour and stir about 2-3 minutes until blond in color and all the flour is encased with the butter. Whisk in the cream/milk/combination, about 1 C. at a time to ensure smoothness. Add your cheeses in the same manner, a little at a time to ensure consistency. When desired consistency is achieved, add the leek puree and thin with more stock/cream/milk if desired. Season with dill, salt and pepper and adjust seasonings to your liking.
