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ASPARAGUS & BRIE SOUP
(Serves 8-10)
For this recipe you will need:
- 1 tablespoons olive oil
- 2 tablespoons butter
- 1 cup onion, roughly chopped
- 1 cup leeks, white only & rough chop
- 1/2 pound potatoes, peeled and rough chop
- 2 tablespoons Kosher salt
- 1/8 teaspoon nutmeg
- 1 tablespoon fresh dill, rough chop
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- 2 teaspoons fresh thyme leaves
- 2 teaspoon black pepper, ground
- 3/4 cups white wine
- 3 cups chicken stock
- 3 cups whipping cream (or half-and-half)
- 3/8 pound brie, peeled and diced
- 1 1/4 pounds asparagus, white bottom removed and thinly sliced
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Heat butter in oil until butter froths.
Add onion, leeks, potato and salt and sweat over medium heat until onions begin to turn translucent.
Do not let the vegetables brown.
Add herbs and spices and stir in well.
Add chicken stock and cream and bring to a boil.
Reduce heat and simmer for 10 minutes.
Add brie and asparagus and simmer until brie is melted and potatoes are very soft.
Purée in small batches and put through a sieve before serving or storing.
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