Cream of brie soup

Yield: 6 Servings

Measure Ingredient
½ cup Peeled and chopped yellow onion
½ cup Thinly sliced celery
4 Tablesppons butter
¼ cup Flour
2 cups Milk
2 cups Chicken broth
¾ pounds Brie cheese, cubed
Salt and pepper to taste
Chives, chopped, for garnish

Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine)

In a 3-quart kettle, saute the onion and the celery in the butter until limp. Stir in the flour. Remove from the heat. Stir in the milk and chicken broth using a whisk to mix well. Return to the heat and simmmer, stirring constantly, until the soup thickens. Add the cheese (please, don't remove the wonderful rind!) and stir until melted. Run all of this through a food processor or blender until very smoth. Correct seasoning with salt and pepper. Serve very hot with chive garnish.

Serves 6

Posted to FOODWINE Digest 12 Dec 96 From: "J. Meade" <meade@...> Date: Thu, 12 Dec 1996 23:17:45 -0400

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