Yoshi's cream of leek and potato soup baked with brie

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
2 Leeks;*
1 medium Onion; peeled/chopped
1 large Clove garlic; peeled/chopped
2 larges Potatoes; peeled/diced
2 quarts Chicken stock
½ cup Heavy cream
½ teaspoon Fresh ground black pepper
1 teaspoon Salt
4 slices Brie cheese

Directions

* Use white and lightest green parts of leeks. Clean and chop.

1. Melt butter in a soup pot over medium heat. Add leeks, onion and garlic.

Saute until wilted.

2. Add potatoes, stirring well. Add stock, bring to a boil and simmer, partially covered, for 30 minutes.

3. Strain off broth and set aside. Put solids in a food processor and puree, leavig slight texture.

4. Return stock and puree to the pot, stirring well. Bring to a boil.

5. Add cream, then pepper. Gradually add salt, tasting as you go (less salt may be needed if stock is salted).

6. Ladle soup into four oven-safe bowls. Place a slice of brie on each.

7. Bake in a preheated 400-degree oven until Brie is melted, about 6 or 7 minutes. Serve immediately.

Source: Chef Yoshi Katsumara of Yoshi's Cafe in Chicago. Printed in the Chicago Sun Times, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place <placel@...>

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