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Still Life with Fruit, Bread and Cheese
van Schooten, Floris
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Cream of Brie and Leek Soup
Bon Appetit March 1988
1/2 cup (1 stick) unsalted butter
8 large leeks (white parts only), finely chopped
4 cups or more unsalted
1/2 cup all-purpose flour
4 cups half and half
1 1/2 pounds Brie cheese, well chilled, cut into small cubes (with
Salt and freshly ground pepper
2 tablespoons snipped fresh chives
Melt 1/4 cup butter in heavy large deep skillet over medium heat.
Add the leeks and cook until translucent, stirring frequently, about 4 minutes. Add
stock and bring to boil. Reduce heat, cover and simmer until leeks
are tender, about 25
minutes. Purée mixture in batches in blender.
Melt remaining 1/4 cup butter in heavy large
non aluminum 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 of cheese and blend until smooth and
melted. Repeat with remaining cheese in batches.
Strain soup through fine sieve, pressing
with back of spoon. Return to saucepan. Mix in leek purée. (Can be prepared 8 hours
ahead. Cool, cover and refrigerate.) Rewarm soup over low heat, stirring constantly. Thin
with more stock if desired. Season with salt. Ladle soup into bowls. Sprinkle
and chives. 6 servings.
More Delicious Soup Recipes!
Basic Stock Recipes
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