Creamy Brie soup
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.
Ingredients
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
Method
Prep:10min ›
Cook:1hr10min ›
Ready in:1hr20min
- Melt butter in saucepan over low heat. Add flour and mix well, cooking until it just starts to turn golden.
- 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.
- Strain through fine sieve.
- 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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Reviews & ratings
Average global rating:
(16)
Reviews in English (13)
This is really a good cheese soup. Overlook the "expert" words and use your common sense on what to skim off, etc. A local restaurant makes this soup, so I looked here for a recipe. This was better when I omitted the carrots and pureed the mushrooms in a food processor the second time. If you've tried and enjoyed Brie Soup, don't bypass this recipe! - 01 Feb 2008 (Review from Allrecipes US | Canada)
This soup is so good, its silly. I look forward to making this again. - 13 Jan 2011 (Review from Allrecipes US | Canada)
I didn't use the celery, added a few peas instead. I also didn't use all of the cream just a tbsp really felt it didn't need it. Considering there was quite a bit of brie in this it was surprisingly light. We all enjoyed this and I would definitely make this for company. Thanks. - 28 Aug 2006 (Review from Allrecipes US | Canada)
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