 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
The texture of this pureed soup relies on the creamy texture of the Boursin. Calvados is also crucial to the flavor, bringing the soft apple brandy flavors. Ingredients:
4 tbsp unsalted butter |
2 leeks, trimmed, split, and thinly sliced |
1 tsp minced garlic |
2 lbs white mushrooms, sliced |
2 1/2 tsp salt |
1 baking potato, peeled and cubed |
2 celery ribs, sliced |
4 c chicken stock |
1 package (about 5.2 ounces) boursin cheese |
3 tbsp calvados |
1 1/2 tsp fresh lemon juice |
1 tbsp chopped fresh chervil |
1/2 tsp fresh ground pepper |
Directions:
1. Melt the butter in a large, nonreactive saucepan on medium heat.
2. Add the leeks and cook until soft.
3. Add the garlic and cook for 2 minutes.
4. Add the mushrooms and 1/2 tsp salt. Cook until the mushrooms begin to soften, about 5 minutes.
5. Add th epotato, celery, and chicken stock and bring to a boil.
6. Reduce heat to low, and simmer until the potatoes are soft - about 30 minutes.
7. Puree the soup in batches in a food processor, returning the puree to the saucepan.
8. Add the crumbled cheese, and whisk until thoroughly melted.
9. Stir in the Calvados, lemon juice, chervil, pepper and the remaining salt.
10. Serve immediately.
|
|