Cream Of Brie With Lump Crabmeat Soup Food

CREAM OF BRIE SOUP

Cream of Brie Soup image

Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!

Provided by Sandra

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 10.5 g, Cholesterol 108.5 mg, Fat 33.5 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 20.8 g, Sodium 1155 mg, Sugar 2.2 g

CREAM OF BRIE SOUP

Cream of Brie Soup image

Make and share this Cream of Brie Soup recipe from Food.com.

Provided by dicentra

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup yellow onion, peeled and chopped
1/2 cup thinly sliced celery
4 tablespoons butter
1/4 cup flour
2 cups milk
2 cups chicken broth
3/4 lb brie cheese, cubed
salt and pepper
chopped chives (to garnish)

Steps:

In a 3 quart kettle, sauté the onion and celery in the butter until limp.
Stir in the flour. Remove from the heat.
Stir in the mil and chicken broth using a whisk to mix well.
Return to the heat and simmer, stirring constantly until the soup thickens. Ad the cheese and stir until melted.
Run this through a food processor or blender until smooth. Adjust seasonings with salt and pepper and serve hot.

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