CREAM OF BRIE SOUP
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
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
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
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
ONION BRIE SOUP
This is beyond easy to do and has a very rich flavour. It can be a first course or the main meal with some crusty bread.
Provided by Tebo3759
Categories Brunch
Time 55m
Yield 12 3/4 cup servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 211.7, Fat 13.4, SaturatedFat 8.1, Cholesterol 39.5, Sodium 829.4, Carbohydrate 12.2, Fiber 1.7, Sugar 6.9, Protein 10.8
ONION BRIE APPETIZER
Guests will think you spent hours preparing these appetizers. They are very pleasing to the eye and the taste of Brie, caramelized onions and caraway is delicious. Prep time is approximate and includes the 15 minute chill time.
Provided by keen5
Categories Lunch/Snacks
Time 57m
Yield 1 1/2 dozen
Number Of Ingredients 9
Steps:
- In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently.
- Remove with a slotted spoon and cool to room temperature.
- On a lightly floured surface, roll puff pastry into an 11x8 inch rectangle.
- Spread Brie over pastry.
- Cover with the onions; sprinkle with caraway seeds.
- Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center.
- Using a serrated knife, cut into 1/2 inch slices.
- Place on parchment paper-lined baking sheets; flatten to 1/4 inch thickness.
- Refrigerate for 15 minutes.
- In a small bowl, beat egg and water; brush over slices.
- Bake at 375°F for 12-14 minutes, or until puffed and golden brown.
BRIE MUSHROOM SOUP
Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.-Maria Emmerich, River Falls, Wisconsin
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 14
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).
Nutrition Facts : Calories 328 calories, Fat 22g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1192mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 14g protein.
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- Heat the butter in a heavy-bottomed pot or dutch oven (at least 5 quarts/litres) over medium heat. Add onions and a pinch of salt. Cook onions, stirring occasionally until they are deep golden brown, about 40 minutes.
- Add white wine and cook, stirring, for 2 minutes. Add beef broth, water, thyme, bay leaf, pepper and a good pinch of salt (how much will depend on how salty your broth is - you can add more later). Bring to a boil then reduce heat to low, cover the pot and simmer for 30 minutes.
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