Leek Soup with Brie Toasts |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch.Marie Hattrup, The Dalles, Oregon Ingredients:
6 medium leeks (white portion only), thinly sliced |
1/2 pound sliced fresh mushrooms |
1/2 teaspoon dried tarragon |
1/4 teaspoon white pepper |
2 tablespoons plus 6 teaspoons butter, softened, divided |
1 garlic clove, minced |
7-1/2 teaspoons king arthur unbleached all-purpose flour |
4 cups chicken broth |
1/2 cup heavy whipping cream |
12 slices french bread or bread of your choice (1/2 inch thick) |
1 round (8 ounces) brie cheese, cut into 1/4-inch slices |
Directions:
1. In a Dutch oven, saute the leeks, mushrooms, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread one side of each slice with 1/2 teaspoon butter. Place Brie on buttered side of toasts.
3. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts in each bowl. Yield: 6 servings.
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