Yoshis Cream Of Leek & Potato Soup Baked With Brie Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
2: Leeks, *
1 medium: Onion, peeled/chopped
1 large: Clove garlic, peeled/chopped
2 large: Potatoes, peeled/diced
2 quart: Chicken stock,
1/2 cup: Heavy cream,
1/2 tsp: Fresh ground black pepper,
1 tsp: Salt,
4 slice: Brie cheese,
Directions:
* Use white and lightest green parts of leeks. Clean and chop.
Melt butter in a soup pot over medium heat. Add leeks, onion and
garlic. Saute until wilted. Add potatoes, stirring well. Add stock,
bring to a boil and simmer, partially covered, for 30 minutes.
Strain off broth and set aside. Put solids in a food processor and
puree, leaving slight texture. Return stock and puree to the pot,
stirring well. Bring to a boil. Add cream, then pepper. Gradually
add salt, tasting as you go (less salt may be needed if stock is
salted). Ladle soup into four oven-safe bowls. Place a slice of brie
on each. Bake in a preheated 400-degree oven until Brie is melted,
about 6 or 7 minutes. Serve immediately.
Source: Chef Yoshi Katsumara of Yoshis Cafe in Chicago. Printed in
the Chicago Sun Times, November 6, 1996
Source from luhu.jp
Melt butter in a soup pot over medium heat. Add leeks, onion and
garlic. Saute until wilted. Add potatoes, stirring well. Add stock,
bring to a boil and simmer, partially covered, for 30 minutes.
Strain off broth and set aside. Put solids in a food processor and
puree, leaving slight texture. Return stock and puree to the pot,
stirring well. Bring to a boil. Add cream, then pepper. Gradually
add salt, tasting as you go (less salt may be needed if stock is
salted). Ladle soup into four oven-safe bowls. Place a slice of brie
on each. Bake in a preheated 400-degree oven until Brie is melted,
about 6 or 7 minutes. Serve immediately.
Source: Chef Yoshi Katsumara of Yoshis Cafe in Chicago. Printed in
the Chicago Sun Times, November 6, 1996
Source from luhu.jp
Tags
Soups