Brie Soup So Tasty

Sunday, March 16, 2014

Brie Soup

"The taste of this soup can range relying at the diploma of ripeness of the brie cheese. If you placed your brie cheese out at room temperature for three to nine hours, this may accentuate the brie flavor to your soup."

Ingredients :

6 cups hen stock
1/four cup butter
eight tablespoons all-purpose flour
12 oz. Brie cheese
three/eight cup white wine
2 ounces julienned carrots
1/4 cup chopped celery
2 oz. Clean mushrooms, sliced
1/four cup heavy whipping cream
salt and pepper to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H20M

Melt butter in sauce pan over low warmness. Add flour and mix properly, cooking till it simply begins to turn golden.
Add inventory and whip vigorously, carry to boil and reduce to simmer. Skim the butter and flour and different impurities that rise to the top and maintain to simmer until the veloute is reduced to 2/three its unique quantity and the sauce is the consistency of heavy cream.
Strain through quality sieve.
Return veloute to sauce pan over low heat and upload brie cheese, cook dinner slowly, stirring occasionally, till the cheese has melted. Add wine and veggies and simmer lightly till the vegetables are al dente. Heat heavy cream over low warmness and upload to soup. Season soup to taste with salt and pepper. Garnish with sparkling chives or scallion.

Notes :

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