Yield / Servings
1+ gallons
Category
SoupsIngredients
- 1 Tbsp. whole butter
- 3 ribs celery, sliced
- ¾ tsp. chopped garlic
- ¼ cup chopped shallots
- 2 lbs. spinach
- 3 qts. prepared Chicken Base of your choice
- 2 bay leaves
- 1 tsp. Worcestershire sauce
- 1 tsp. thyme
- ground pepper to taste
- 1 lb. Brie
- 6-8 oz. prepared roux
- 1 pint heavy cream
Preparation Steps
1
Sweat the celery, chopped garlic and chopped shallots in butter.
2
Add the spinach and heat until wilted.
3
Add the prepared Chicken Base, bay leaf, Worcestershire sauce, thyme and ground pepper.
4
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 roux a little at a time.
10
Add the cream and simmer for 5 additional minutes.
11
Remove the bay leaves and puree.
Recipe from RC Fine Foods.