Leek Soup with Brie
|French bread slice||6 (Each 1/2 Inch Thick)|
|Garlic||1 Clove (5 gm)|
|Dry tarragon||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|All purpose flour||2 1⁄2 Tablespoon|
|Regular strength chicken broth||4 Cup (64 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Brie cheese||8 Ounce, cut into 1/2-inch-thick slices|
Place bread on a 10 by 15-inch rimmed baking sheet.
Bake in a 325° oven until dry (20 to 25 minutes).
Spread each slice with 1 teaspoon of the butter; set aside.
Insert metal blade.
Mince garlic; leave in work bowl.
Change to slicing disc.
Prepare and slice leeks (you should have about 8 cups).
Melt remaining 2 tablespoons butter in a 4 to 5-quart kettle over medium heat.
Add mushrooms, leeks, garlic, tarragon, and pepper.
Cook, stirring, until liquid evaporates and vegetables are very soft (about 15 minutes).
Stir in flour.
Remove from heat and stir in broth and cream.
Return kettle to heat; bring soup to a boil, stirring constantly.
Pour soup into 6 ovenproof soup bowls (1 1/2 to 2-cup size).
Top each with a piece of toast, buttered side up.
Place cheese slices on toast to cover.
Bake, uncovered, in a 425° oven until cheese is bubbly (about 10 minutes); then broil about 6 inches below heat until lightly browned (1 to 2 minutes).