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Minnesota Brie and Apple Soup

Source of Recipe


From "Heartland Cuisine" and Ken Goff






List of Ingredients



• 3/4 cup chopped onions
  
• 1/2 cup finely sliced leeks
  
• 1-1/2 lbs. tart apples, peeled and cored
  
• 1-1/2 quarts clear chicken stock
  
• 2 bay leaves
  
• 1 tsp dried thyme
  
• 2 quarts whipping cream
  
• 6 small red potatoes, peeled and cut into 1/2-inch dice
  
• 1 whole branch fresh rosemary
  
• 1 lb. domestic Brie cheese, cut into pieces
  
• Salt and freshly ground white pepper to taste
  
• Apple and rosemary garnish
  






Instructions



1. In a large pot over medium heat, stew onions, leeks and apples until onions are well softened. Add chicken stock, bay leaves and thyme. Bring to a boil and cook until onions are completely tender. Remove bay leaves.
   
   
2. In a separate heavy-bottomed soup pot over medium heat, cook cream, potatoes and rosemary until potatoes are completely softened. Remove rosemary.
   
   
3. Combine contents of both pots and carefully purée in a blender a batch at a time, adding cheese bit by bit. Adjust seasoning to taste. Serve garnished with a very thinly sliced apple and a sprig of fresh rosemary.
   
   Makes 3 to 4 quarts.