This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 2 medium leeks (white and light green only), finely chopped
  
• 1/4 c. butter
  
• 2 T. flour
  
• 1 c. chicken stock
  
• 12 oz. camembert, trimmed of rind, cubed, and brought to room temperature
  
• 4 ounces frozen spinach, thawed and squeezed dry
  
• 6 marinated sundried tomato halves, chopped
  
• 1/2 c. whipping cream
  
• Salt and pepper to taste
  
• 1 t. freshly chopped parsley, opt.
  

Directions:

Step 1: In a medium sauce pan over medium heat, sauté the leeks in the butter. When the leeks are just tender, add the flour and cook stirring frequently until the leeks and flour mixture begin to turn golden. Add the chicken stock and simmer for five minutes.

Step 2: Stir the cheese, spinach, and sundried tomatoes into the stock and leek mixture. Add the whipping cream and continue stirring until the cheese is melted. Season to taste with salt and pepper.

 
Step 3: Add fresh parsley for color if desired. If too thick, thin with more stock 1 T. at a time.

This recipe serves 8 people as an appetizer. Serve in a fondue pot with croissant pieces, fresh vegetables, and/or crackers.