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Leek and Canadian Brie Soup
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Soupe-poireaux-Brie-canadien-3743.jpg
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Preheat oven to at 425°F/220°C. Trim leeks to about 3 inches (7 1/2 cm) of white part. Split lengthwise, rinse thoroughly, thinly slice crosswise.In a large saucepan, melt butter. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid has evaporated, about 15 minutes.Stir in flour and cook, stirring, until it bubbles. Stir in broth and cream. Bring to a boil, stirring constantly. Ladle soup into 6 ovenproof bowls.Butter toast and place a slice on each bowl of soup, buttered side up. Cover toast with cheese slices. Place bowls on a baking sheet and broil lightly, 6 inches from heat, for 1 or 2 minutes. Serve soup immediately.
6
Féd. producteurs de lait du Québec
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0
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6 large leeks
2 Tbsp. (30 mL) butter
1/4 lb (115 g) mushroom, sliced thin
1 clove garlic, minced
1/2 tsp. (2 mL) dried tarragon
1/2 tsp. (2 mL) white pepper
3 Tbsp. (45 mL) flour
4 cups (1 L) chicken broth
1/2 cup (125 mL) whipping (35%) cream
butter to taste
dry toasted baguette bread
1/2 lb (225 g) canadian brie, sliced
Leek and Canadian Brie Soup
6
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
6
large leeks
-
2 Tbsp.
(30 mL)butter
-
1/4 lb
(115 g)mushroom, sliced thin
-
1
clove garlic, minced
-
1/2 tsp.
(2 mL)dried tarragon
-
1/2 tsp.
(2 mL)white pepper
-
3 Tbsp.
(45 mL)flour
-
4 cups
(1 L)chicken broth
-
1/2 cup
(125 mL)whipping (35%) cream
-
butter to taste
-
dry toasted baguette bread
-
1/2 lb
(225 g)canadian brie, sliced
Preparation
Preheat oven to at 425°F/220°C. Trim leeks to about 3 inches (7 1/2 cm) of white part. Split lengthwise, rinse thoroughly, thinly slice crosswise.
In a large saucepan, melt butter. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid has evaporated, about 15 minutes.
Stir in flour and cook, stirring, until it bubbles. Stir in broth and cream. Bring to a boil, stirring constantly. Ladle soup into 6 ovenproof bowls.
Butter toast and place a slice on each bowl of soup, buttered side up. Cover toast with cheese slices. Place bowls on a baking sheet and broil lightly, 6 inches from heat, for 1 or 2 minutes. Serve soup immediately.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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