|
|
|
|
| Apple-Brie
Soup |
1/4 cup butter
|
1/2 cup each
thinly sliced celery, carrots, and chopped onions
|
1/2 cup all-purpose
flour
|
1/2 tsp dry
mustard
|
1/4 tsp thyme
leaves
|
1 cup regular
strength chicken broth
|
1 cup (8 ounces)
dry white wine
|
1 cup half
and half
|
1 1/2 cup
(6 ounces) Brie cheese, cubed
|
2 large apples,
peeled and cubed
|
salt and pepper
to taste
|
| |
| Melt butter in
a 3-quart pan over medium heat. Add celery, carrot, onion, and apples;
cook, stirring occasionally, until onion is soft. Stir in flour, mustard,
and thyme, and cook, stirring, for 1 minute. Gradually stir in broth
and wine, increase heat to medium high and bring to a boil, stirring
often. Add half and half, reduce heat, cover, and simmer, stirring
often, until carrots are very tender to bite (12-15 minutes). |
Add cubed cheese, a handful at a time, stirring until melted after
each addition. Heat until steaming, stirring often. Season to taste
with salt and pepper. Makes 4-6 servings. |
|
