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Ingredientes
- 2 Tbsp. butter - (to 3 tbspns)
- 1 x onion minced
- 2 x celery stalks with leaves minced
- 2 x apples peeled, cored, and minced
- 2 Tbsp. flour
- 3 c. chicken stock
- 8 ounce brie rind removed, and cubed - preferably at room temperature
- 1/4 c. heavy cream Salt to taste Freshly-grnd white pepper to taste Apple peel strips in thin curls Toasted sliced almonds
Direcciones
- Heat butter in a large saucepan, stir in the onions, celery, and apple and saute/fry on low heat till soft and golden brown, about 10 min. Stir in flour and cook on low heat for about 3 min, stirring constantly. Pour in 1 c. of stock, whisking hard till thick and bubbly. Whisk in remaining stock, bring to a boil, then reduce heat, cover, and simmer for 15 min. Puree, solids first, and return to saucepan.
- When ready to serve, reheat on low heat, then stir in the cheese cubes. Let the cheese heat slowly, stirring occasionally. When the cheese is all melted, whisk hard. You can puree briefly if the consistency is not completely smooth. Stir in the heavy cream. Ladle into bowls and garnish each with apple peel curls and a few toasted almonds.
- Serve warm to four people as a first course. It's a terrific start to a meal of roast chicken.
- Comments: This delicate soup recreates in liquid form the wonderful hors d'oeurvre of brie cheese served with apple slices - and the riper the cheese when you add in it, the deeper the flavor of the soup, counterpointed by the sweetness of the apples.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 54 | 42% |
| Total Fat 6.13g | 8% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 363mg | 15% |
| Potassium 289mg | 8% |
| Total Carbs 16.2g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 7.65g | 5% |
| Protein 2.94g | 5% |
