November 11, 2014

Roasted Garlic and Brie Soup

Post by Chef Corbin

Roasted Garlic and Brie Soup

8 servings


2 heads of garlic – roasted

2 Tbsp. of butter1 onion diced small

1 leek sliced

Salt and pepper to taste

1 Cup of white wine

1 LB of potatoes -peeled and diced small

6 Cups of chicken stock

1 Cup of heavy cream

1/3 cup of Parmesan cheese

4 oz of Brie cheese



In a large soup pot melt the butter. Add the onion and leeks and sauté until the onions are translucent in colour.

Add the wine and reduce by half. Add the potatoes, roasted garlic and stock.

Simmer on medium high heat until the potatoes are tender (about 30-40 minutes).

Add the cream and the two cheeses. Stir well and season again if necessary. Serve immediately.