1. 1) In large saucepan, saute' leeks, celery, shallots, and garlic in clarified butter until soft. 2. 2) Add vermouth. Boil gently until reduced by half. 3. 3) Add new potatoes, thyme, white pepper to taste, chicken stock, and heavy cream. Bring to a simmer, stirring occasionally. Add Brie, 1 cube at a time, whiskingt until blended after each addition. 4. 4) Boil gently for 15 minutes until potatoes are tender. 5. 5) Pour 1/3 of the soup into blender container. Add 1/3 of the spinach . Puree until smooth. Repeat with remaining soup and spinach in 2 batches. 6. 6) Ladle into serving bowls. Garnish with swirls of sour cream thinned to a drizzling consistency with a little milk. 7. 7) Trim plates with sprigs of cinnamon basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
