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My review
Cream of Brie Soup
Sandra
"Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!"
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Ingredients
55 m servings 395 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 395 calories; 33.5 g fat; 10.5 g carbohydrates; 14.1 g protein; 108 mg cholesterol; 1155 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
11/16/2010
This is great stuff. Its worth the cost, the effort, the time and you should serve it to someone that has good taste.
Most helpful critical review
1/12/2011
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.
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11/16/2010
This is great stuff. Its worth the cost, the effort, the time and you should serve it to someone that has good taste.
12/3/2010
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 ...
1/12/2011
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.
4/2/2011
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. The...
7/14/2014
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 ...
10/6/2013
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 g...
2/11/2017
I had some Brie that was getting quite mature so I cut off the rind as it was bitter. I didn't have enough celery so I added a carrot, some garlic, herbes de Provence, omitted cream and didn't ...
12/5/2015
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 cardam...