| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
Melt 1/4 cup 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 cup) in large 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 cup cheese and blend until smooth/ Add remaining cheeese, 1/4 cup 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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