Brie and apple soup
Note: This makes a lovely appetizer. The riper the cheese, the more intense the flavor. Pair it with fougasse (recipe at right). From “The Soup & Bread Cookbook,” by Beatrice Ojakangas.
• 2 tbsp. butter
• 1 medium sweet onion, chopped
• 2 ribs celery, chopped
• 2 Granny Smith apples, peeled and chopped
• 2 tbsp. flour
• 3 c. low-sodium chicken stock, divided
• 8-oz. round Brie, cut into 1-in. cubes
• 1/4 c. heavy cream
• Salt and black pepper
• Sliced almonds, toasted
Melt the butter in a medium saucepan over low heat. Add the onion, celery and apples and cook, stirring often, until the onion and celery are soft, about 10 minutes. Whisk in the flour and cook, stirring, for 2 minutes. Whisk in 1 cup of stock. Stir in the remaining 2 cups stock and bring to a boil. Reduce to a simmer, cover and simmer until the onion, celery and apples are cooked, about 20 minutes.
Transfer soup to a food processor or blender and purée until smooth. Return soup to the saucepan.
Just before serving, stir the Brie and cream into the hot soup and stir until the cheese is melted. Taste and add salt and pepper, as needed. Ladle into soup bowls and garnish with toasted almonds.
Nutrition information per serving: