| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | Soups | 4 | Servings |
INGREDIENTS
| 1 | tb | Butter |
| 2 | Leeks;* | |
| 1 | md | Onion; peeled/chopped |
| 1 | lg | Clove garlic; peeled/chopped |
| 2 | lg | Potatoes; peeled/diced |
| 2 | qt | Chicken stock |
| 1/2 | c | Heavy cream |
| 1/2 | ts | Fresh ground black pepper |
| 1 | ts | Salt |
| 4 | sl | Brie cheese |
INSTRUCTIONS
* Use white and lightest green parts of leeks. Clean and chop. 1. Melt butter in a soup pot over medium heat. Add leeks, onion and garlic. Saute until wilted. 2. Add potatoes, stirring well. Add stock, bring to a boil and simmer, partially covered, for 30 minutes. 3. Strain off broth and set aside. Put solids in a food processor and puree, leavig slight texture. 4. Return stock and puree to the pot, stirring well. Bring to a boil. 5. Add cream, then pepper. Gradually add salt, tasting as you go (less salt may be needed if stock is salted). 6. Ladle soup into four oven-safe bowls. Place a slice of brie on each. 7. Bake in a preheated 400-degree oven until Brie is melted, about 6 or 7 minutes. Serve immediately. Source: Chef Yoshi Katsumara of Yoshi's Cafe in Chicago. Printed in the Chicago Sun Times, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place <[email protected]>
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