|1 Tbs||fresh chillies — 573|
|3||leeks — sliced|
|2||celery — long stems, diced|
|2||potatoes — peeled, cubed|
|3||pears — ripe, peeled, cored and cut into pieces|
|850 ml||stock — vegetable or chicken|
|60 ml||white wine|
|60 ml||cream — fresh, single|
|lemon — juice|
|125 g||brie cheese — chopped|
|salt and freshly ground black pepper|
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.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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