Yoshi's cream of leek & potato soup baked wit

 
               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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