Cream of Brie Soup recipe
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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
Nutrition Info
- 394.9 caloriescarbohydrate: 10.5 gcholesterol: 108.5 mgfat: 33.5 gfiber: 1.1 gprotein: 14.1 gsaturatedFat: 20.8 gservingSize: -sodium: 1155 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Cream of Brie Soup
Directions
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Melt the butter in a large saucepan over medium heat, cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.