From "Capital Classics: Recipes From the Junior League of Washington
Ingredients:
1/2 cup chopped yellow onion
1/2 cup sliced celery
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups chicken stock
3/4 pound of Brie, rind removed
Salt, Pepper
Chopped chives
1/2 cup sliced celery
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups chicken stock
3/4 pound of Brie, rind removed
Salt, Pepper
Chopped chives
Directions:
In stock pot, saute onion and celeery in butter until tender and transparent. Stir in flourand cook until mixture bubbles. Remove from heat. gradually stir in milk and chicken stock. returnn to heat.
Stir until soup thickens. Cube cheese. Add to stock pot and stir until melted. Season with salt and pepper. Serve immediately, garnished with chopped chives.
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