Leek and Canadian Brie Soup

Leek and Canadian Brie Soup
  • 6 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 6

    large leeks

  • 2 Tbsp.
    (30 mL)


  • 1/4 lb
    (115 g)

    mushrooms, sliced thin

  • 1

    clove garlic, minced

  • 1/2 tsp.
    (2 mL)

    dried tarragon

  • 1/2 tsp.
    (2 mL)

    white pepper

  • 3 Tbsp.
    (45 mL)


  • 4 cups
    (1 L)

    chicken broth

  • 1/2 cup
    (125 mL)

    whipping (35%) cream

  • butter to taste

  • dry toasted baguette bread

  • 1/2 lb
    (225 g)

    canadian brie, sliced


Preheat oven to at 425°F/220°C. Trim leeks to about 3 inches (7 1/2 cm) of white part. Split lengthwise, rinse thoroughly, thinly slice crosswise.

In a large saucepan, melt butter. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid has evaporated, about 15 minutes.

Stir in flour and cook, stirring, until it bubbles. Stir in broth and cream. Bring to a boil, stirring constantly. Ladle soup into 6 ovenproof bowls.

Butter toast and place a slice on each bowl of soup, buttered side up. Cover toast with cheese slices. Place bowls on a baking sheet and broil lightly, 6 inches from heat, for 1 or 2 minutes. Serve soup immediately.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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