Brie Soup

Brie Soup

8
MARBALET 46

"The flavor of this soup can vary depending on the degree of ripeness of the brie cheese. If you put your brie cheese out at room temperature for 3 to 9 hours, this will intensify the brie flavor in your soup."

Ingredients

1 h 20 m {{adjustedServings}} servings 349 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden.
  2. Add stock and whip vigorously, bring to 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 heavy cream.
  3. Strain through fine sieve.
  4. Return veloute to sauce pan 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 heavy cream over low heat and add to soup. Season soup to taste with salt and pepper. Garnish with fresh chives or scallion.
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Reviews

8
  1. 10 Ratings

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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 bet...

This soup is so good, its silly. I look forward to making this again.

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 surprisi...