All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Ingredients

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

Nutrition Info

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 servingSize: - sodium: 1155 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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.

4 servings

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