Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Cream of Brie and Red Pepper Soup

An elegant two-color soup from Orchids at the Palm Court, combining a rich, creamy Brie soup with a vibrant red pepper soup. The two soups are poured simultaneously into each bowl, gently swirled together and finished with sour cream and fresh chives.



Servings: About 6
Prep Time: About 30 minutes
Cook Time: About 45 minutes

Brie Soup

Ingredients:

  • 2 tablespoons butter
  • ¼ cup minced leeks, white part only
  • ¼ cup minced shallots
  • 2 tablespoons all-purpose flour
  • 1 quart unsalted chicken stock, simmering
  • 20 ounces Brie cheese, rind removed and cheese cut into pieces
  • ¼ cup whipping cream
  • Salt, to taste
  • Freshly ground black pepper, to taste

Red Pepper Soup

Ingredients:

  • 1 pound red bell peppers, cored and seeded
  • 2 tablespoons butter
  • 2 tablespoons Hungarian paprika
  • 1 tablespoon all-purpose flour
  • 1¼ cups unsalted chicken stock
  • 1 cup whipping cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Sour cream, for garnish
  • Snipped fresh chives, for garnish

Instructions:

  1. Prepare the Brie Soup: Melt the butter in a heavy medium saucepan over medium-low heat. Add the leeks and shallots and cook, stirring frequently, until translucent, about 5 minutes.
  2. Add the flour and cook, stirring, for 2 minutes.
  3. Gradually whisk in the simmering chicken stock. Simmer until the mixture has reduced to approximately 2¼ cups, about 15 minutes.
  4. Add the Brie and stir until completely melted. Stir in the whipping cream and season with salt and freshly ground black pepper. Set aside.
  5. Prepare the Red Pepper Soup: Bring water to a boil in the bottom of a steamer. Place the peppers on the steamer rack, cover and steam until the skins pull away easily, about 25 minutes.
  6. Peel the peppers and chop them finely.
  7. Melt the butter in another heavy medium saucepan over low heat. Add the peppers and cook, stirring, for 1 minute.
  8. Add the paprika and flour and cook, stirring, for 2 minutes. Cover and cook until the peppers are tender, stirring occasionally, about 4 minutes.
  9. Stir in the chicken stock and whipping cream. Simmer, stirring occasionally, until the soup has reduced to approximately 3 cups, about 10 minutes.
  10. Carefully purée the red pepper soup in a food processor or blender until smooth. Season with salt and freshly ground black pepper.
  11. To Serve: Reheat the two soups separately over low heat, stirring frequently.
  12. Fill one ladle with approximately ½ cup Brie soup and a second ladle with approximately ½ cup red pepper soup. Hold the ladles next to each other over a warmed soup bowl and pour both soups simultaneously into the bowl.
  13. Using a toothpick or the tip of a knife, gently swirl the two soups together just enough to create a decorative pattern. Repeat with the remaining soup.
  14. Top each serving with a dollop of sour cream, sprinkle with fresh chives and serve immediately.

Tip: Both soups can be prepared one day ahead, covered tightly and refrigerated. Reheat them separately over low heat before assembling. For the most dramatic presentation, avoid over-swirling—the contrasting ivory Brie and brilliant red pepper soups should remain clearly visible.

Source: Orchids at the Palm Court, Omni Netherland Plaza Hotel