| 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 <placel@worldnet.att.net>
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