How to make it

  • Melt the butter in a large, nonreactive saucepan on medium heat.
  • Add the leeks and cook until soft.
  • Add the garlic and cook for 2 minutes.
  • Add the mushrooms and 1/2 tsp salt. Cook until the mushrooms begin to soften, about 5 minutes.
  • Add th epotato, celery, and chicken stock and bring to a boil.
  • Reduce heat to low, and simmer until the potatoes are soft - about 30 minutes.
  • Puree the soup in batches in a food processor, returning the puree to the saucepan.
  • Add the crumbled cheese, and whisk until thoroughly melted.
  • Stir in the Calvados, lemon juice, chervil, pepper and the remaining salt.
  • Serve immediately.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    jenniferbyrdez ate it and said...
    Was this review helpful? Yes Flag
  • tinadc 10 years ago
    What type of cheese is Boursin?
    Was this review helpful? Yes Flag
  • scearley 11 years ago
    Calvados is an apple brandy.
    Was this review helpful? Yes Flag
  • jlv1023 11 years ago
    Calvados is a liquor? or if not, where do I find it?

    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes