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    You are in: Home / Recipes / Cream of Brie and Leek Soup Recipe
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    Cream of Brie and Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Raquel Grinnell's Note:

    Bon Appetit Magazine, March 1988.

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    Ingredients:

    Serves: 6

    Yield:

    pot of ...

    Units: US | Metric

    • 1/2 cup butter, unsalted (1 stick)
    • 8 large leeks, finely chopped (white parts only)
    • 4 cups chicken stock, unsalted
    • 1/2 cup all-purpose flour
    • 4 cups half-and-half
    • 1 1/2 lbs brie cheese, well chilled, cut into small cubes (with rind)
    • salt and freshly ground pepper
    • 2 tablespoons fresh chives, snipped

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

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    Nutritional Facts for Cream of Brie and Leek Soup

    Serving Size: 1 (584 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 892.3
     
    Calories from Fat 609
    68%
    Total Fat 67.6 g
    104%
    Saturated Fat 41.5 g
    207%
    Cholesterol 218.5 mg
    72%
    Sodium 1141.1 mg
    47%
    Total Carbohydrate 37.8 g
    12%
    Dietary Fiber 2.4 g
    9%
    Sugars 7.9 g
    31%
    Protein 35.3 g
    70%

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