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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.