My Top Picks Spring Favorites Meatless

Leek Soup with Brie Toasts

Shared with me by: Flo C (former neighbor)

Ingredients

  • 6 medium leeks
  • 1/2 lb. fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 t. dried tarragon
  • 1/4 t. white pepper
  • 2 Tbls. butter, plus extra for toast
  • 2 Tbls. + 2 t. all-purpose unbleached white flour
  • 4 cups chicken broth
  • 1/2 c. heavy whipping cream
  • 8 slices French bread (1/2" thick)
  • 1 round (8oz) brie cheese, cut into 1/4" slices

Instructions

Cut off root ends and most of the green leaves. Wash white parts of leaks thoroughly and pat dry. Peel off outer layer, slice in half, take out the inner green/yellow core and throw it away. Slice halves of the white part and a little of the green into very thin slices.

In a Dutch oven (large pot), sauté the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons butter for 8-10 minutes, or until tender.

Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Lightly toast bread on a baking sheet, or in toaster. Spread one side of each slice with a little butter. Place Brie on buttered side of toasts. Broil 3-4 inches from the heat for 1-2 minutes or until cheese is melted.

Ladle soup into 4 bowls, place 2 toasts in each bowl.

NOTE: Yields 4 servings.