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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 4 to 6 servings.
2 heads garlic, roasted
2 T. butter
1 white onion, thinly sliced
2 leeks, washed and thinly sliced
1/2 tsp. black pepper
1 c. white wine
3/4 lb. russet potatoes, peeled and quartered
6 c. chicken stock
2 c. light cream
1/2 c. grated Parmesan cheese
4 oz. Brie, cubed
Squeeze the garlic cloves from the husks and set aside.
In a large pot, melt butter and add the onion, leeks, salt and pepper.
Cook over low heat, stirring occasionally, until the vegetables are soft but not brown, about 10 minutes.
Add wine and reduce until almost all the liquid has evaporated.
Add the potatoes, roasted garlic and chicken stock, and simmer slowly until the potatoes are very soft.
Add cream and both cheeses and stir until they melt. Puree the soup and strain.
Check the seasonings. Bring back to a boil before serving.
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VEG - ROASTED GARLIC AND BRIE SOUP
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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 4 to 6 servings.
2 heads garlic, roasted
2 T. butter
1 white onion, thinly sliced
2 leeks, washed and thinly sliced
1/2 tsp. black pepper
1 c. white wine
3/4 lb. russet potatoes, peeled and quartered
6 c. chicken stock
2 c. light cream
1/2 c. grated Parmesan cheese
4 oz. Brie, cubed
Squeeze the garlic cloves from the husks and set aside.
In a large pot, melt butter and add the onion, leeks, salt and pepper.
Cook over low heat, stirring occasionally, until the vegetables are soft but not brown, about 10 minutes.
Add wine and reduce until almost all the liquid has evaporated.
Add the potatoes, roasted garlic and chicken stock, and simmer slowly until the potatoes are very soft.
Add cream and both cheeses and stir until they melt. Puree the soup and strain.
Check the seasonings. Bring back to a boil before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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