As part of our tour across Route 66, we will be featuring recipes from famous restaurants along the trip.

This one is from the Belle Vue Restaurant.  It doesn't have a lot of fancy ingredients or the need for a lot of cooking utensils - perfect for a RV galley!

Belle Vue Poached Garlic Soup with Melted Brie Cheese

 

90 Garlic Cloves

1 1/2 quarts chicken stock

butter for sauteeing

18 leeks - white part only

12 large potatoes

salt to taste

ground white pepper to taste

3 quarts chicken stock

3 quarts heavy cream

day old sourdough bread

Brie cheese Spread

 

Boil the garlic clove with the chicken stock for 15 minutes.  Let cool.  Cut leeks 1/2 inch thick.  Melt butter and sautee the leeks.  Add potatoes, peeled and diced that have been salted and pepper to taste.  Add remaining chicken stock and simmer for 25 minutes.  Add heavy cream and cook an extra 20 minutes.  Add the garlic-chicken broth.  Blend the soup and strain.

To serve, place hot soup into "au gratin" bowls.  Top each bowl with one slice of day old sourdough bread with brie cheese spread.  Slide under the broiler a few moments then serve.  Makes 6 quarts of soup.