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YOSHI'S CREAM OF LEEK & POTATO SOUP BAKED WIT
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter
2 Leeks -- *
1 md Onion -- peeled/chopped
1 lg Clove garlic -- peeled/chopped
2 lg Potatoes -- peeled/diced
2 qt Chicken stock
1/2 c Heavy cream
1/2 ts Fresh ground black pepper
1 t Salt
4 sl Brie cheese
* Use white and lightest green parts of leeks. Clean
and chop.
1. Melt butter in a soup pot over medium heat. Add
leeks, onion and garlic. Saute until wilted.
2. Add potatoes, stirring well. Add stock, bring to a
boil and simmer, partially covered, for 30 minutes.
3. Strain off broth and set aside. Put solids in a
food processor and puree, leavig slight texture.
4. Return stock and puree to the pot, stirring well.
Bring to a boil.
5. Add cream, then pepper. Gradually add salt, tasting
as you go (less salt may be needed if stock is salted).
6. Ladle soup into four oven-safe bowls. Place a slice
of brie on each.
7. Bake in a preheated 400-degree oven until Brie is
melted, about 6 or 7 minutes. Serve immediately.
Source: Chef Yoshi Katsumara of Yoshi's Cafe in
Chicago. Printed in the Chicago Sun Times, November 6,
1996
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