Cheese: Brie Cheese Soup
Source of Recipe
www.recipecircus.com (marlaoh)
List of Ingredients
6 cups homemade chicken stock
1/4 cup butter
1/4 cup all-purpose flour
12 ounces Brie cheese at room temperature with rind removed
1/4 cup white wine (1/4 to 1/2)
1/4 cup sliced (julienned) carrots
1/4 cup sliced (julienned) celery
1/4 cup thinly sliced mushrooms
1/4 cup heavy cream
salt and pepper Recipe
Melt butter in saucepan over low heat. Add flour and mix well, cooking until it just begins to turn golden. Add chicken stock and whip vigorously. Bring to a boil; reduce heat and let simmer. Skim the butter and flour and other impurities that rise to the top and continue to simmer until reduced to two-thirds its original quantity and sauce is the consistency of heavy cream.
Strain through a fine sieve. Return to saucepan over low heat and add Brie cheese; cook slowly, stirring occasionally, until the cheese has melted. Add the wine and vegetables. Simmer lightly until the vegetables are "al dente." Heat the heavy cream over low heat and add to soup. Season soup with salt and pepper; garnish with fresh chives or scallions. Serves 6 to 8 The flavor of this soup can vary depending on the degree of ripeness of the Brie cheese. (Brie can be ripened by sitting out at room temperature for 3 to 9 hours, depending on personal preference.)
|
|
member logon
