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Cream of Brie Soup
1½ quarts
Ingredients
- 1 leek
- 1 rib celery
- 1 Tbsp. chopped shallots
- 1 Tbsp. whole butter
- 1 quart prepared Deluxe Chicken Base
- ½ bay leaf
- 1/8 tsp. Worcestershire sauce
- 1/8 tsp. thyme
- ground peppercorns
- 6 oz. Brie
- 1 pint prepared Unseasoned Cream Sauce Mix
- ½ cup cream
- ½ cup whole milk
Instructions
- 1 Julienne the white part of the leek and rinse well.
- 2 Rinse and slice celery.
- 3 Sweat the leeks, celery and chopped shallots in the butter.
- 4 Add the prepared Chicken Base, bay leaf, Worcestershire sauce, thyme and pepper and bring to a boil.
- 5 Reduce heat and simmer for 10-15 minutes.
- 6 Trim off the brie skin and discard.
- 7 Cut cheese into cubes and add to the simmering stock.
- 8 Whisk the stock until the Brie melts.
- 9 Continue whisking and add the prepared Unseasoned Cream Sauce.
- 10 Add the cream and milk and simmer very slowly for 5 minutes.
- 11 Strain the soup and serve.
- 12 This soup may also be served chilled or used as a sauce for herb marinated roasted chicken.