“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.” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
Directions
- Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden.
- 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.
- Strain through fine sieve.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 349 cal
- 17%
- Fat
- 27.2 g
- 42%
- Carbs
- 10.2 g
- 3%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 wh..." See moreen 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!"
KEZ
"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 l..." See moreight. We all enjoyed this and I would definitely make this for company. Thanks."
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