Cream of Brie Soup
This delicious Brie soup is perfect as a starter or for a light lunch. It's especially delightful when served in large Kaiser rolls that have been hollowed out!
Ingredients
- ¼ cup butter
- 1 small onion, minced
- 3 stalks celery, chopped
- ¼ cup all-purpose flour
- 4 cups chicken stock
- ½ pound Brie cheese with the rind, cubed
- ½ cup heavy cream
- 1 tablespoon green bell pepper, cut into very fine matchsticks
- 1 tablespoon red bell pepper, cut into very fine matchsticks
Instructions
- Melt butter in a large saucepan over medium heat. Add onion and celery; cook until onion is translucent, about 5 minutes. Stir in flour and cook for 3 minutes, stirring constantly. Gradually whisk in chicken stock. Simmer until celery is tender, about 20 minutes, stirring occasionally. Stir in Brie cheese and allow to melt for about 5 minutes.
- Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, then carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée in batches until smooth. Pour into a clean pot. Heat soup to almost simmering over medium-low heat. Pour in cream. To serve, garnish with red and green pepper strips.
Nutrition
Calories: 395kcalCarbohydrates: 11gProtein: 14gFat: 34gSaturated Fat: 21gCholesterol: 109mgSodium: 1155mgPotassium: 230mgFiber: 1gSugar: 2gVitamin C: 7mgCalcium: 142mgIron: 1mg
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