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Pear, brie and leek soup

Recipe from: 20 April 2015
recipes, soup, vegetarian

Ingredients 13
Time 00:15
  • 1
    olive oil
  • 1
  • 3
    medium sized leeks, sliced into rounds
  • 2
    long stems celery, diced
  • 2
    large potatoes, peeled and cut into evenly sized cubes
  • 3
    ripe pears, peeled, cored and cut into pieces
  • 850
    chicken or vegetable stock
  • 60
    white wine (Sauvignon Blanc or Chardonnay)
  • 300
  • 60
    single cream
  • a squeeze of fresh lemon juice
  • 125
    ripe brie cheese, outer rind removed and cut into smaller pieces
  • salt and black pepper, to taste



Heat the olive oil and butter in a deep saucepan. Sauté the leeks on a medium heat until softened and just starting to take on a little colour. Add the celery and potatoes and cook for several minutes. Season with salt and pepper before adding the pears. Deglaze the pan with the wine and reduce down by half. Pour in the stock and simmer for about 35 minutes or until the potatoes are soft.

Transfer to a liquidizer and blitz until smooth. Pour the soup back into the pot and add the milk, cream and brie cheese. Bring up to a gentle simmer and whisk with a balloon whisk to ensure the brie cheese is completely melted and the soup is smooth. Add a spritz of lemon juice and adjust the seasoning if necessary.

To finish, ladle into warmed bowls, swirl with cream and serve with a crusty French baguette.

Serves 4-6.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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Read more on: soup  |  vegetarian  |  recipes


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