Leek and Canadian Camembert Soup

Leek and Canadian Camembert Soup
  • 6 servings
  • 0:45 Preparation
  • 0:25 Cooking
  • 1:10 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

  • 2 1/2 Tbsp.
    (38 mL)


  • 4 cups
    (1 L)

    chicken broth

  • 1/2 cup
    (125 mL)

    whipping cream (35%)

  • 1/2 lb
    (225 g)

    canadian camembert, sliced

  • oven-dried slices of baguette bread


Preheat oven to 425°F/220°C.

Keeping white part, trim each leek to about 3 inches long. Cut in half lengthwise, rinse well, slice thinly crosswise.

In saucepan, melt butter over medium heat. Add leeks, mushrooms, garlic, tarragon and white pepper. Cook until soft and liquid has evaporated, about 15 minutes. Stir in flour and cook, stirring until it bubbles. Stir in cream and broth and bring to a boil, stirring constantly.

Pour soup into 6 oven-proof bowls. Butter toast and place on top of soup, buttered side up. Cover with cheese slices.

Place bowls on baking sheet and bake for 10 minutes, then broil lightly, 6 inches (15 cm) from heat for 1 to 2 minutes. Serve immediately.

You've got cheese, you've got choice

Canadian Brie is also a good choice for this recipe.

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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