Broccoli Brie Soup

Creamy broccoli and Brie soup with leeks and tarragon.

Ingredients

• 4 cups Broccoli Florets Chopped
• 1 lb Wheel Brie Rind Removed
• 2 Medium-Sized Leeks Halved, Chopped & Rinsed
• 3 Garlic Cloves Minced
• ½ Medium-Sized Yellow Onion Diced
• ½ cup Dry White Wine
• 1 qt Heavy Whipping Cream
• 1½ cups Chicken or Vegetable Broth
• 2 Tbsp Fresh Tarragon Minced
• 2 Tbsp Extra Virgin Olive Oil
• Kosher Salt to Taste
• Coarse Ground Black Pepper to Taste

Method

1. PREPARE THE BRIE: An easy way to remove the rind from the Brie is to freeze the cheese for 30 minutes. Proceed to use a peeler for the edges and sharp knife for the top and bottom. Chop the Brie into small cubes. .
2. COOK ONION AND LEEKS: Place a 6-qt Dutch oven or stock pot on medium-high heat. When heated, add the extra virgin olive oil. Add the onion and lightly caramelize. Add the leeks and season with salt and pepper. Cook the leeks down with the onions until softened.
3. DEGLAZE: Add the garlic and cook until fragrant, about 1 minute. Deglaze the pot with the white wine.
4. ADD BROTH AND BROCCOLI: Reduce the wine by at least half. Add the broth, broccoli florets and tarragon. Cook until the broccoli starts to soften, approximately 8-10 minutes. Add the heavy cream and season again with salt and pepper.
5. ADD CREAM AND BRIE: Bring the contents of the pot to a boil. Immediately reduce to low heat and lightly simmer. Add the Brie cheese. Stir in the Brie gradually, a handful at a time, until melted. You can continue to lightly simmer to reduce to your desired texture.
6. THICKEN: If you like your soups on the thicker side, you can add a roux at the stage when the onions and leeks are cooking, before you add any liquid. We prefer to continue simmering the cream and cheese until the soup naturally thickens.
7. BLEND AND STRAIN: For a silky finish, blend with an immersion blender and strain before serving.