Brie Soup Recipes

BRIE MUSHROOM SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

CREAM OF BRIE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

ASPARAGUS BRIE SOUP

Steps:

• In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. , In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted.

ROASTED GARLIC AND BRIE SOUP

Steps:

• Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
• Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
• Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.

BRIE SOUP

Steps:

• Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
• Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
• Add milk and cheese and stir until cheese is melted and soup begins to thicken.
• Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
• Continue cooking until soup is thickened.
• Season with pepper and nutmeg.
• Taste; add salt if needed.

ST. MARTIN'S CHAMPAGNE BRIE SOUP

Steps:

• 1. Sauté shallots and bouillon in wine.
• 2. Add remaining wine and champagne and then add brie and heavy cream.
• 3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
• 4. Strain.
• 5. Taste for adding salt if you want.

CREAMY CAULIFLOWER AND BRIE SOUP

Steps:

• In a large sauce pan, saute onion in olive oil until transparent.
• Add cauliflower and cook on medium for 5-7 minutes stirring often.
• Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.
• Add milk and cook until mixture begins to thicken.
• Stir in thyme and brie and remove from heat. Stir until brie is melted and then add salt and pepper if desired.
• Use an emersion blender to blend soup or transfer to a blender or food processor instead.
• Garnish with green onions before serving.
• To freeze: Cool completely. Pour into freezer containers, label and freeze up to four months. To serve: defrost overnight in the fridge. Warm in microwave or on stove top without letting soup come to a full boil.

ROASTED CARROT AND BRIE SOUP

Steps:

• Heat oven to 450F and melt the butter in 9 inch square baking pan.
• Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
• Transfer carrots and butter to a large heavy saucepan.
• Add onions and cook until translucent (about 3-5 minutes).
• Add the chicken stock and season with salt and pepper.
• Simmer for 30 minutes or until carrots are soft.
• Pour about 1/3 of the soup in to a blender.
• Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
• Pour into a clean saucepan, blend remaining soup and add to saucepan.
• Add the cream and correct seasonings if necessary.

ASPARAGUS BRIE SOUP

Steps:

• In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended and cook for 2 minutes or until golden brown.
• Gradually add broth and bring to a boil. Reduce heat; simmer 10-15 minutes.
• Place 1/2 the soup at a time to blender until smooth and return to pan.
• Cube brie and add to the soup. Simmer, uncovered, for 5 minutes or until cheese is melted.

ONION BRIE SOUP

Steps:

• In a dutch oven over medium heat saute onions and sugar in butter for about 30 minutes until onions are golden brown and cooked.
• Stir in chicken broth.
• Add Brie.
• Heat gently until cheese is melted, stirring occasionally.