Leek and Canadian Brie Soup

Name: Leek and Canadian Brie Soup
Yield: 6 servings
Ingredients: 6 large leeks; 2 tbsp (30 mL) butter; 4 oz (125 g) mushrooms sliced thin; 1 clove garlic minced; 1/2 tsp (3 mL) dry tarragon; 1/2 tsp (3 mL) white pepper; 3 tbsp (45 mL) all-purpose flour; 4 cups (1 L) chicken stock; 1/2 cup (125 mL) 35 % cream; 4 to 8 oz (125 to 250 g) Canadian Triple-Crème Brie* cheese sliced; Dry toasted baguette

This is the Leek and Canadian Brie Soup recipe.

Prep: 20 min
Cooking: 30 min - 35 min

Yields 6 servings

Ingredients

6 large leeks
2 tbsp (30 mL) butter
4 oz (125 g) mushrooms sliced thin
1 clove garlic minced
1/2 tsp (3 mL) dry tarragon
1/2 tsp (3 mL) white pepper
3 tbsp (45 mL) all-purpose flour
4 cups (1 L) chicken stock
1/2 cup (125 mL) 35 % cream
4 to 8 oz (125 to 250 g) Canadian Triple-Crème Brie* cheese sliced
Dry toasted baguette

READY FOR REWARDS?

Preparation

Trim leeks to 3 inches dark green and bulb. Split lengthwise, rinse, slice thinly acrosswise.

Melt butter in pan. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid has evaporated, about 15 minutes. Stir in flour, cook, stirring until it bubbles. Stir in cream and broth. Bring to a boil, stirring all the time.

Toast slices of baguette. Pour soup into individual oven-proof bowls. Put toast on top of each, buttered side up, add cheese slices to cover. Put bowls on a baking sheet and bake at 425 °F (225 °C ) for 10 minutes, then broil lightly, 6 inches from heat for 1 to 2 minutes. Serve right away.