Creamy Brie soup

    Creamy Brie soup


    10 people made this

    About this recipe: If you love brie and soup, this recipe is for you! Brie is simmered with white wine, carrots, celery, mushrooms and chicken stock, before being stirred through with double cream. Serve with crusty bread.

    Makes: 6 

    • 1.5 litres chicken stock
    • 50g butter
    • 8 tablespoons plain flour
    • 350g Brie cheese
    • 90ml white wine
    • 60g carrots, julienned
    • 4 tablespoons chopped celery
    • 60g fresh mushrooms, sliced
    • 4 tablespoons double cream
    • salt and pepper to taste

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Melt butter in saucepan over low heat. Add flour and mix well, cooking until it just starts to turn golden.
    2. Add stock and beat vigorously, bring to the boil and reduce to simmer. Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of double cream.
    3. Strain through fine sieve.
    4. Return veloute to saucepan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat double cream over low heat and add to soup. Season soup to taste with salt and pepper. Garnish with fresh chives or spring onions.

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