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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls! Ingredients:
1/4 cup butter |
1 small onion, minced |
3 stalks celery, chopped |
1/4 cup all-purpose flour |
4 cups chicken stock |
1/2 pound brie cheese with the rind, cubed |
1/2 cup heavy cream |
1 tablespoon green bell pepper, cut into very fine matchsticks |
1 tablespoon red bell pepper, cut into very fine matchsticks |
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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