| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | Soups | 4 | Servings |
INGREDIENTS
| 1 | T | Butter |
| 2 | Leeks, * | |
| 1 | Onion, peeled/chopped | |
| 1 | Clove garlic, peeled/chopped | |
| 2 | Potatoes, peeled/diced | |
| 2 | qt | Chicken stock |
| 1/2 | c | Heavy cream |
| 1/2 | t | Fresh ground black pepper |
| 1 | t | Salt |
| 4 | Brie cheese |
INSTRUCTIONS
Use white and lightest green parts of leeks. Clean and chop. Melt butter in a soup pot over medium heat. Add leeks, onion and garlic. Saute until wilted. Add potatoes, stirring well. Add stock, bring to a boil and simmer, partially covered, for 30 minutes. Strain off broth and set aside. Put solids in a food processor and puree, leavig slight texture. Return stock and puree to the pot, stirring well. Bring to a boil. Add cream, then pepper. Gradually add salt, tasting as you go (less salt may be needed if stock is salted). Ladle soup into four oven-safe bowls. Place a slice of brie on each. 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 <placel@worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 329
Calories From Fat: 177
Total Fat: 19.8g
Cholesterol: 62.8mg
Sodium: 1288.4mg
Potassium: 610.9mg
Carbohydrates: 24.2g
Fiber: <1g
Sugar: 9.4g
Protein: 13.4g