14 Ratings
  • 5 star values: 12
  • 3 star values: 1
  • 4 star values: 1

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

Sandra
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Ads will not print with your recipe
  • 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

395 calories; 33.5 g total fat; 108 mg cholesterol; 1155 mg sodium. 10.5 g carbohydrates; 14.1 g protein; Full Nutrition


Reviews (12)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/17/2010
This is great stuff. Its worth the cost the effort the time and you should serve it to someone that has good taste.
(25)

Most helpful critical review

Rating: 3 stars
01/13/2011
3.5. Really yummy but I think it could use more celery. Also used vegetable broth herbs de provence garlic powder tumeric and salt. served with sliced baguettes.
(15)
14 Ratings
  • 5 star values: 12
  • 3 star values: 1
  • 4 star values: 1
Rating: 5 stars
11/17/2010
This is great stuff. Its worth the cost the effort the time and you should serve it to someone that has good taste.
(25)
Rating: 4 stars
12/07/2010
I'm a bit of a new cook so I ended up burning the pan when I added the flour. I didn't blend the celery well enough and the soup was entirely too watery which may have been because I refused to add the rind and in getting rid of the rind I lost a bit of cheese. Despite all this it ended up being -really- good which is where all the stars come in. My mom tried it and commented that it seemed unflavorful while my uncle said he liked it. I myself find myself wanting more right now. Imagine how good it would taste if it made it RIGHT! So I intend to make this again properly and then to write a better informed review
(19)
Rating: 3 stars
01/13/2011
3.5. Really yummy but I think it could use more celery. Also used vegetable broth herbs de provence garlic powder tumeric and salt. served with sliced baguettes.
(15)
Rating: 5 stars
02/23/2011
Love this soup. Made exactly as described and it was amazing.
(14)
Rating: 5 stars
04/05/2011
I added garlic tarragon thyme 2 bay leaves and red pepper flake. I also finished with julienne sliced green apple and some crisped fake bacon (Morning Star Farms) instead of the peppers. They were a great contrast in flavor. It was fantastic! Served it with a green leaf/apple salad with a lemon vinaigrette. Great meal.
(11)
Rating: 5 stars
07/14/2014
I've made this three times now. Each time I used vegetable stock out of preference and white rice flour due to health issues. I tried it with less cream the first time because I was afraid it would be heavy due to the amount of fat in the brie but it turned out to be lighter than expected. The second and third time I used the whole amount as instructed and in fact it was lighter than a usual "cream of vegetable" soup. The first time I used a popular industrial brand of brie and it was somewhat bland and somewhat bitter. In my next attempts I used a local organic brand and found it much tastier and less bitter. The third time I added a large bunch of fresh spinach when sautéing the onions and celery and it is to die for! Thanks so much for sharing your recipe. I would never have thought of this on my own.
(3)
Rating: 5 stars
12/22/2018
It’s just perfect as the recipe is written.
(1)
Rating: 5 stars
10/07/2013
Wasn't sure what to expect with this soup - it was like eating melted brie. My husband actually preferred it as a "dip" - thick & creamy. If you like brie you'll want to try this soup. It's a great base & could go in so many different directions depending on your tastes. Will be making this one again & trying different variations.
(1)
Rating: 5 stars
12/05/2015
This was the epitome of comfort food. The flavor was like a cream of chicken soup with no real flavor of Brie. But in this case that was not a bad thing. I did add some ground nutmeg and cardamom which added to the comfort food experience. Instead of the peppers I followed the lead of another reviewer and used diced apple and a dollop of hot pepper jam as garnish. My husband actually licked out the bowl with his finger. He has never done this before in my 40 years of cooking for him.