Cream of Brie Soup

Cream of Brie Soup

6 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Sandra
Recipe by  Sandra

“Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

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Reviews (6)

Rate This Recipe
Mister D.
24

Mister D.

This is great stuff. Its worth the cost, the effort, the time and you should serve it to someone that has good taste.

slashedupinsanity
19

slashedupinsanity

I'm a bit of a new cook, so I ended up burning the pan when I added the flour. I didn't blend the celery well enough, and the soup was entirely too watery, which may have been because I refused to add the rind, and, in getting rid of the rind, I lost a bit of cheese. Despite all this, it ended up being -really- good, which is where all the stars come in. My mom tried it and commented that it seemed unflavorful, while my uncle said he liked it. I, myself, find myself wanting more right now. Imagine how good it would taste if it made it RIGHT! So, I intend to make this again, properly, and then to write a better informed review

venticat
15

venticat

3.5. Really yummy, but I think it could use more celery. Also used vegetable broth, herbs de provence, garlic powder, tumeric, and salt. served with sliced baguettes.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 1155 mg
  • 46%

Based on a 2,000 calorie diet

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Mushroom Soup Without Cream

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