About this recipe:This soup is creamy and super-delicious. A small handful of vegetables are simmered together in a sherry flavoured Brie soup. Enjoy with fresh crusty bread. It's the perfect soup for the cold winter months.
Makes: 6 - 8 servings
1.5 litres chicken stock
60g plain flour
350g Brie cheese, rind removed, room temperature
4 tablespoons dry sherry
30g julienned carrots
30g julienned celery
25g fresh sliced mushrooms
4 tablespoons double cream
salt and pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Melt butter in 3-litre 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 foam off top and continue to simmer until reduced to 2/3 its original volume and the sauce is the consistency of double cream.
Strain through fine sieve. Return sauce to pan and cook over low heat. Add Brie, cook slowly, stirring occasionally, until the cheese has melted.
Add sherry and vegetables and simmer lightly until the vegetables are al dente. Heat double cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or spring onions.