A great soup that you'll want to make again and again!
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Serves: 6 people
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425 ml Chicken Stock Cube
275 ml Milk
25 g Plain Flour
150 g SuperValu Brie
25 g SuperValu Butter
1 tbsp SuperValu Fresh Dill
400 g SuperValu Leek
washed, trimmed and sliced
0 - SuperValu Whole Black Peppercorns
- Lightly fry the leeks in butter for 5 minutes. Stir in the flour and cook for 3 minutes. Add the chicken stock, cover and simmer for 15 minutes.
- Liquidise the soup, being careful to cover while mixing to avoid hot splashes. Return to the pan and add the milk.
- Cut the Wicklow Blue Brie into small cubes and add to the soup. Heat until the cheese has melted. Add the chopped dill and season to taste. Serve with crusty bread as a big-flavoured lunch.