Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.73 Kcal (1983 kJ) | ||
| Calories from fat | 318.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.39g | 54% | |
|---|---|---|---|
| Cholesterol | 114.94mg | 38% | |
| Sodium | 746.5mg | 31% | |
| Potassium | 518.04mg | 11% | |
| Total Carbs | 19.3g | 6% | |
| Sugars | 6.68g | 27% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 20.98g | 42% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.2mg | 18% | |
| Calcium | 149.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 116.51 Kcal (488 kJ) | ||
| Calories from fat | 78.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 54% | |
|---|---|---|---|
| Cholesterol | 28.27mg | 38% | |
| Sodium | 183.6mg | 31% | |
| Potassium | 127.41mg | 11% | |
| Total Carbs | 4.75g | 6% | |
| Sugars | 1.64g | 27% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 5.16g | 42% | |
| Vitamin C | 2.1mg | 15% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 18% | |
| Calcium | 36.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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