Roasted Carrot and Brie Soup |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Adapted from a Canadian Cookbook Ingredients:
2 tablespoons butter |
3 cups carrots, coarsely chopped |
1/2 cup onion, coarsely chopped |
6 cups chicken stock |
salt and black pepper |
3 ounces brie cheese (rind removed) |
3/4 cup cream |
Directions:
1. Heat oven to 450F and melt the butter in 9 inch square baking pan.
2. Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
3. Transfer carrots and butter to a large heavy saucepan.
4. Add onions and cook until translucent (about 3-5 minutes).
5. Add the chicken stock and season with salt and pepper.
6. Simmer for 30 minutes or until carrots are soft.
7. Pour about 1/3 of the soup in to a blender.
8. Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
9. Pour into a clean saucepan, blend remaining soup and add to saucepan.
10. Add the cream and correct seasonings if necessary.
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