*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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
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.
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.
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.