Leek Soup With Brie Toasts |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have not tried this yet, but it sounds delicious and elegant. Ingredients:
6 medium leeks, thinly sliced (white portion only) |
1/2 lb mushroom, sliced |
1 garlic clove, minced |
1/2 teaspoon tarragon, dried |
1/4 teaspoon white pepper |
2 tablespoons butter, softened |
6 teaspoons butter, softened |
7 1/2 teaspoons all-purpose flour |
4 cups chicken broth |
1/2 cup heavy whipping cream |
12 slices french bread |
8 ounces brie cheese, cut into 1/4-inch slices |
Directions:
1. In a Dutch oven or stockpot, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons of butter for 8-10 minutes or until tender.
2. Stir in the flour until blended.
3. Gradually add the broth and cream while whisking.
4. Bring to a boil and whisk for 2 minutes, or until thickened.
5. Lightly toast bread.
6. Spread one side of each slice with 1/2 teaspoons butter.
7. Place Brie on buttered side of toasts.
8. Broil 3-4 inches from the heat for 1-2 minutes or until cheese melts.
9. Ladle soup into six 8oz. bowls.
10. Float two toasts in each bowl.
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