Idaho Potatoe Brie Soup

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Idaho Potatoe Brie Soup Ingredients

SOUP	7 tb Cornstarch
1 Leek; white part only	1 c Dry sherry
3 Green onions	Salt and pepper to taste
3 tb Unsalted butter	CROUTONS
2 md Russet potatoes; cut into	1/4 Baguette or French bread;
2 c Sliced fresh chanterelle or	12 oz (60 percent fat) Brie
4 c Chicken broth	GARNISH
2 c Whipping cream	2 tb Chopped parsley

Instructions for Idaho Potatoe Brie Soup

last nights local paper had an article on the Junior League of Boises new cookbook, "Beyond Burlap: Idahos Famous Potato Recipes." this one sounds good; i may have to try it this weekend... (last paragraph: "...may be ordered by calling toll-free cookbook number, 1-888-340-5754." didnt mention price... For the soup, cut leek into halves lengthwise. Cut the leek and green onions into 1/4-inch slices. Heat the butter in a heavy 3- to 4-quart saucepan over medium heat until it foams. Add the leeks, onions, potatoes and mushrooms. Saute for 5 minutes. Add the chicken broth and bring to a boil. Stir in the cream and return to a boil; reduce the heat. Blend the cornstarch and sherry in a cup. Stir into the simmering soup. Bring to a boil and cook for 3 minutes or until thickened, stirring constantly. Add the green onions, salt and pepper. For the croutons, arrange the bread slices one inch apart on a baking sheet. Toast in a 300-degree oven for 10 minutes or until golden brown; reduce the oven temperature to 150 degrees. Arange the cheese slices over the toasted bread, covering the surface completely. Preheat 8 soup cups in the oven; remove tfrom theoven and set the oven to broil. Ladle the soup into the cups and place one cheese crouton on each. Broil 6 inches from the ehat source for 30 to 45 seconds or until the cheese melts and is golden brown. Garnish with parsley and serve at once. Yield: 8 servings (From Chef Peter Schott) Posted to FOODWINE Digest by "Carla J. Noonan" on Nov 26, 1997

Main Ingredient: PotatoCuisine: Uncategorized

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