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Cream of Brie Soup

  • 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

  • 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.