Description
Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!
Ingredients
- ¼ cup butter
- 1 small onion, minced
- 3 stalks celery, chopped
- ¼ cup all-purpose flour
- 4 cups chicken stock
- ½ pound Brie cheese with the rind, cubed
- ½ cup heavy cream
- 1 tablespoon green bell pepper, cut into very fine matchsticks
- 1 tablespoon red bell pepper, cut into very fine matchsticks
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4