||[Jul. 11th, 2006|12:02 am]
"This delicate soup recreates in liquid form the wonderful hors d'oeurvre of brie cheese served w/ apple slices--& the riper the cheese when you add it, the deeper the flavor of the soup, counterpointed by the sweetness of the apples. Serve hot to four people...."
* 2-3 Tblspns butter
1 onion, chopped
2 stalks celery w/ leaves, chopped
2 apples, peeled, cored, & chopped
2 Tablespoons flour
3 cups vegetable stock
8 ounces brie, rind removed & cubed--preferably at room temperature
1/4 cup heavy cream
salt & white pepper
Garnish: thin curls of apple peel strips & toasted sliced almonds
Melt butter in a large saucepan, stir in the onions, celery, & apple & saute on low heat until soft & golden, about 10 minutes.
Stir in flour and cook on low heat for about 3 minutes, stirring constantly.
Pour in 1 cup of stock, whisking hard until thick and bubbly. Whisk in remaining stock, bring to a boil, then reduce heat, cover & simmer for 15 minutes.
Puree--solids first & return to saucepan.
When ready to serve, reheat on low heat, then stir in the cheese cubes.
Let the cheese melt 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 w/ apple peel curls & a few toasted almonds.