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Leak and Brie Soup
6 large leeks
2 tbsp (30 mL) butter
1/4 lb (100 g) mushrooms, sliced thin
1 clove garlic, minced
1/2 tsp (3 mL) dry tarragon
1/2 tsp (3 mL) white pepper
2 1/2 tbs (40 mL) flour
4 cups (1 L) chicken stock
1/2 cup (125 mL) heavy cream
1/2 lb (100 g) Tre Stelle® Chateau Versailles Brie Cheese, sliced
Dry toasted baguette
Trim leeks to about 3 inches from dark green end of bulb. Split lengthwise, rinse, slice thinly acrosswise.
Melt butter in pan. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid
has evaporated, about 15 minutes. Stir in flour, cook, stirring until it bubbles. Stir in cream and broth. Bring to a boil, stirring all the time.
Toast slices of baguette. Pour soup into individual oven-proof bowls. Put toast on top of each, buttered side up, add Tre Stelle® Chateau Versailles Brie Cheese
slices to cover. Put bowls on a baking sheet and bake at 425°F (220°C ) for 10 minutes, then broil lightly, 6 inches from heat for 1 to 2 minutes. Serve right away.
Makes 6 servings.
Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca