Leek Soup With Brie Toasts Recipes

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.

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.