St Martins Champagne Brie Soup Recipes

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CREAM OF BRIE SOUP



Cream of Brie Soup image

Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!

Provided by Sandra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

¼ cup butter
1 small onion, minced
3 stalks celery, chopped
¼ cup all-purpose flour
4 cups chicken stock
½ pound Brie cheese with the rind, cubed
½ cup heavy cream
1 tablespoon green bell pepper, cut into very fine matchsticks
1 tablespoon red bell pepper, cut into very fine matchsticks

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.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 10.5 g, Cholesterol 108.5 mg, Fat 33.5 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 20.8 g, Sodium 1155 mg, Sugar 2.2 g

BRIE SOUP



Brie Soup image

Make and share this Brie Soup recipe from Food.com.

Provided by TishT

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 bunch green onion, chopped (mostly white part)
4 tablespoons shallots, diced (optional)
1 1/2 cups mushrooms, sliced
1 tablespoon margarine
6 tablespoons sherry wine, divided
3 cups chicken broth, less salt
2 cups evaporated skim milk
4 ounces brie cheese, rind removed, cubed
2 tablespoons cornstarch
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/4 teaspoon salt

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.

Nutrition Facts : Calories 248.8, Fat 8.1, SaturatedFat 3.9, Cholesterol 22.3, Sodium 725.7, Carbohydrate 16.8, Fiber 0.8, Sugar 11.5, Protein 13.8

ROASTED GARLIC AND BRIE SOUP



Roasted Garlic and Brie Soup image

This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.

Categories     Bon Appétit     Soup/Stew     Brie     Cheese     Garlic

Yield Serves 6

Number Of Ingredients 11

2 heads garlic, separated into cloves (unpeeled)
6 tablespoons olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
6 cups chicken stock or canned low-salt broth
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
7 ounces brie, rind removed, cheese cut into pieces
Ground white pepper

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.

SAINT MARTIN'S CHAMPAGNE BRIE SOUP



Saint Martin's Champagne Brie Soup image

Several Christmas' ago my parents and I went on a bus ride through the city of Dallas that was a 4-coarse (appetizer, salad, main coarse, and dessert) progressive dinner...meaning that we looked at the Christmas lights in one area, then ate a meal coarse at a restaurant in the area. This was the appetizer that evening and became...

Provided by cyndy ladas

Categories     Cream Soups

Time 35m

Number Of Ingredients 6

2 c dry champagne
2 c white wine, dry
1 Tbsp finely chopped shallot
2 chicken bouillon cubes
8 oz brie cheese with the rind left on
1 1/2 qt heavy cream

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

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