A rich and elegant soup featuring creamy Brie cheese, tender onion and celery, and a smooth chicken-stock base. Finished with fresh chives, this is a simple but luxurious first course.
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| Crème of Brie Soup |
Servings: About 6
Prep Time: About 15 minutes
Cook Time: About 20 minutes
Ingredients:
- ½ cup chopped yellow onion
- ½ cup sliced celery
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups chicken stock
- ¾ pound Brie cheese, rind removed
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh chives, for garnish
Instructions:
- In a stockpot, sauté the onion and celery in the butter over medium heat until tender and translucent.
- Stir in the flour and cook, stirring, until the mixture begins to bubble.
- Remove the pot from the heat. Gradually stir in the milk and chicken stock until well combined.
- Return the pot to the heat and cook, stirring frequently, until the soup thickens.
- Cut the Brie into cubes. Add the cheese to the soup and stir until completely melted and the soup is smooth and creamy.
- Season to taste with salt and freshly ground black pepper.
- Serve immediately, garnished with chopped fresh chives.
Tip: After adding the Brie, keep the heat gentle and avoid boiling the soup. This will help maintain its smooth, creamy texture.
Source: Capital Classics: Recipes from the Junior League of Washington