Saint Martins Champagne Brie Soup Recipes

SAINT MARTIN'S CHAMPAGNE BRIE SOUP

Steps:

• 1. Saute the shallots and bouillon in wine
• 2. Add remaining wine and champagne.
• 3. Then add the brie and heavy cream
• 4. Bring to a boil, just until a head forms, then remove from heat and let stand 5 minutes
• 5. Strain, salt and pepper to taste, and enjoy

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.

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.

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.

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.

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.

CREAM OF BRIE SOUP (TNT)

Steps:

• 1. Sauté onion and celery in butter in pan until tender. Stir in flour.
• 2. Cook for a few minutes, stirring constantly. Stir in broth and milk.
• 3. Cook for 5 minutes or until thickened, stirring constantly. Add cheese and cook until cheese is melted, stirring frequently.
• 4. Process soup in blender and return to pan. Stir in bacon.
• 5. Ladle into serving bowls and sprinkle with chives. Serves 4.