Recipes by Gina - Sorted by Date

Recipes by Gina - Sorted by Type

INGREDIENTS 1/4 cup butter (#44115) 1 small onion, minced 3 stalks celery, chopped 1/4 cup all-purpose flour (#9125) 4 cups chicken stock (#2863) 1/2 lb Brie with the rind, cubed (#20632) 1/2 cup heavy cream (#44166) 1 tbs of green & red peppers, chopped fine  DIRECTIONS MELT the butter in large pan, cook onions and celery until translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock and simmer. 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. Using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, and pour into a pot. Heat the soup to almost simmering, pour in the cream.  Garnish with red and green pepper strips & serve.