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Recipe of the Week!

January 20, 2010

This has become one of my favorite soups that I’ve discovered in the past year – it’s quite rich, but oh so yummy.  The tang of the leeks is mellowed nicely by the creamy Brie, and I added pancetta (use ham or bacon if you can’t find pancetta) for a nice salty component.  I recommend serving it with a nice, light salad and some crusty bread.  Please enjoy this week’s Recipe of the Week!

Cream of Leek Soup with Brie

(makes 6 cups or 3 bowls)

  • 4 oz. pancetta, chopped

  • 2 ½ cups chopped leeks (white portion only)

  • 1 tbsp. butter

  • 2 ½ cups chicken broth

  • 2 ¼ cups half-and-half cream, divided

  • ¼ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon white pepper

  • 8 oz. Brie cheese, rind removed

  • 1 ½ tablespoons minced chives

In a large saucepot, sauté pancetta over medium-high heat until crisp, about 5 minutes.  Remove pancetta and set aside.  Add butter to the pot, and sauté the leeks until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Using an immersion blender, puree leeks in the broth until smooth (or place leeks in a regular blender with ¼ cup of broth; cover and process until smooth and return to pot). Stir in 1 ½ cups cream. In a separate bowl, combine the flour, salt, pepper and remaining cream until smooth; then stir into soup. Add the pancetta to the pot.  Bring soup to a boil; cook and stir for 2 minutes. Reduce heat to medium. Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Serve into bowls, garnish with chives.  Eat!

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One comment

  1. I LOVE this soup. Can we have it for dinner tonight?



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