* 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 Yoshis Cafe in Chicago. Printed in the Chicago Sun Times, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place
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|Serving Size: 1 Serving (1266g)|
|Recipe Makes: 4|
|Calories from Fat: 253 (36%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||38 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 85.2mg||26 %|
|Sodium 1599.1mg||55 %|
|Potassium 1983.7mg||52 %|
|Total Carbohydrate 76.8g||23 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 71.1g|
|Protein 35.3g||50 %|
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Calories per serving: 703
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