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Leek and Canadian Camembert Soup https://www.metro.ca/userfiles/image/recipes/Soupe-poireaux-camembert-3536.jpg PT45M PT25M PT1H10M
Preheat oven to 425°F/220°C.Keeping white part, trim each leek to about 3 inches long. Cut in half lengthwise, rinse well, slice thinly crosswise.In saucepan, melt butter over medium heat. Add leeks, mushrooms, garlic, tarragon and white pepper. Cook until soft and liquid has evaporated, about 15 minutes. Stir in flour and cook, stirring until it bubbles. Stir in cream and broth and bring to a boil, stirring constantly.Pour soup into 6 oven-proof bowls. Butter toast and place on top of soup, buttered side up. Cover with cheese slices.Place bowls on baking sheet and bake for 10 minutes, then broil lightly, 6 inches (15 cm) from heat for 1 to 2 minutes. Serve immediately.You've got cheese, you've got choiceCanadian Brie is also a good choice for this recipe.
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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 2 1/2 Tbsp. (38 mL) flour 4 cups (1 L) chicken broth 1/2 cup (125 mL) whipping cream (35%) 1/2 lb (225 g) canadian camembert, sliced oven-dried slices of baguette bread
Leek and Canadian Camembert Soup

Leek and Canadian Camembert Soup

Rate this recipe
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6
servings
0:45
Preparation
0:25
COOKING
1:10
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
  • 1
    clove garlic, minced
  • 1/2 tsp.
    (2 mL)
    dried tarragon
  • 1/2 tsp.
    (2 mL)
    white pepper
  • 2 1/2 Tbsp.
    (38 mL)
    flour
  • 4 cups
    (1 L)
    chicken broth
  • 1/2 cup
    (125 mL)
    whipping cream (35%)
  • 1/2 lb
    (225 g)
    canadian camembert, sliced

  • oven-dried slices of baguette bread
Imprimer ma sélection

Preparation

Preheat oven to 425°F/220°C.

Keeping white part, trim each leek to about 3 inches long. Cut in half lengthwise, rinse well, slice thinly crosswise.

In saucepan, melt butter over medium heat. Add leeks, mushrooms, garlic, tarragon and white pepper. Cook until soft and liquid has evaporated, about 15 minutes. Stir in flour and cook, stirring until it bubbles. Stir in cream and broth and bring to a boil, stirring constantly.

Pour soup into 6 oven-proof bowls. Butter toast and place on top of soup, buttered side up. Cover with cheese slices.

Place bowls on baking sheet and bake for 10 minutes, then broil lightly, 6 inches (15 cm) from heat for 1 to 2 minutes. Serve immediately.

You've got cheese, you've got choice

Canadian Brie is also a good choice for this recipe.

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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