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Leek and Canadian Brie Soup https://www.metro.ca/userfiles/image/recipes/Soupe-poireaux-Brie-canadien-3743.jpg PT10M PT20M PT30M
Preheat oven to at 425°F/220°C. Trim leeks to about 3 inches (7 1/2 cm) of white part. Split lengthwise, rinse thoroughly, thinly slice crosswise.In a large saucepan, melt butter. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid has evaporated, about 15 minutes.Stir in flour and cook, stirring, until it bubbles. Stir in broth and cream. Bring to a boil, stirring constantly. Ladle soup into 6 ovenproof bowls.Butter toast and place a slice on each bowl of soup, buttered side up. Cover toast with cheese slices. Place bowls on a baking sheet and broil lightly, 6 inches from heat, for 1 or 2 minutes. Serve soup immediately.
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6 large leeks 2 Tbsp. (30 mL) butter 1/4 lb (115 g) mushroom, sliced thin 1 clove garlic, minced 1/2 tsp. (2 mL) dried tarragon 1/2 tsp. (2 mL) white pepper 3 Tbsp. (45 mL) flour 4 cups (1 L) chicken broth 1/2 cup (125 mL) whipping (35%) cream butter to taste dry toasted baguette bread 1/2 lb (225 g) canadian brie, sliced
Leek and Canadian Brie Soup

Leek and Canadian Brie Soup

Rate this recipe
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6
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6
    large leeks
  • 2 Tbsp.
    (30 mL)
    butter
  • 1/4 lb
    (115 g)
    mushroom, sliced thin
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    PRODUCT OF CANADA BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g PRODUCT OF ONTARIO


  • 1
    clove garlic, minced
  • 1/2 tsp.
    (2 mL)
    dried tarragon
  • 1/2 tsp.
    (2 mL)
    white pepper
  • 3 Tbsp.
    (45 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg SELECTED VARIETIES


  • 4 cups
    (1 L)
    chicken broth
  • 1/2 cup
    (125 mL)
    whipping (35%) cream
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  • butter to taste

  • dry toasted baguette bread
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    250 - 475 g, SELECTED VARIETIES


  • 1/2 lb
    (225 g)
    canadian brie, sliced
Imprimer ma sélection

Preparation

Preheat oven to at 425°F/220°C. Trim leeks to about 3 inches (7 1/2 cm) of white part. Split lengthwise, rinse thoroughly, thinly slice crosswise.

In a large saucepan, melt butter. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid has evaporated, about 15 minutes.

Stir in flour and cook, stirring, until it bubbles. Stir in broth and cream. Bring to a boil, stirring constantly. Ladle soup into 6 ovenproof bowls.

Butter toast and place a slice on each bowl of soup, buttered side up. Cover toast with cheese slices. Place bowls on a baking sheet and broil lightly, 6 inches from heat, for 1 or 2 minutes. Serve soup immediately.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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