Recipe

Step 1: Heat a heavy-bottom pot on medium. Add the 2 tbsp butter and sauté the leeks and the shallots until transparent and then add the herbs. Add the remaining butter and stir until melted. Stir in the flour and turn down heat slightly. Cook for about 15 minutes.

Step 2: Add the white wine and cook for 10 minutes. Start adding the hot stock, a little at a time, and cook for another 30 minutes.

Step 3: Add the cream and simmer for another 15 minutes. Season with salt and pepper to taste.

Step 4: Add the Brie to the soup. Using either a bar blender or hand-held blender, mix on high then strain. Adjust seasoning again before serving. Pour in bowls and garnish with truffle oil and thyme leaves.

Note: If you make the soup a day ahead, do the first 3 steps only. Add the Brie and strain just before serving.