Cream of Brie Soup

By • September 24, 2009 2 Comments

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Cream of Brie Soup

Author Notes: Had this recipes for 30 yrs. I make this soup only on special ocassions.Its very rich,so serve small portions.freedfeld


Serves 6

  • 1/4c chopped onion
  • 1 med. Leek[white part only] chopped
  • 1/2c thinly sliced celery
  • 4Tbs unsalted butter
  • 1/4c flour
  • 2c whole milk
  • 2c home made chicken broth
  • 3/4lb Brie cubed[1/2lb 60%fat brie de Paris+1/4lb herb brie]
  • pinches cayenne
  • Salt & Pepper to taste
  • Chopped chives for garnish
  1. In a 3qt. kettle,saute the the onion,leek & celery in the butter until limp.Stir in the flour,remove from heat, stir in the milk & chicken broth using a whisk to mix well.Return to heat & simmer stirring constantly until soup thickens.Add all the Brie[with the rind on] and stir until melted.Run all of this through a food processor until very smooth.Correct seasoning with S&P and cayenne serve hot with garnish.

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