Brie Cheese Soup
6 cups homemade chicken stock
2 ounces whole butter
2 ounces flour
12 ounces brie cheese, at room temperature with rind removed
3 ounces white wine
2 ounces carrots, sliced julienne
2 ounces celery, sliced julienne
2 ounces mushrooms, sliced thin
2 ounces heavy cream
salt and pepper
Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer.
Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream. Strain through fine sieve.
Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion.
The flavor of this soup can vary depending on the degree of ripeness of the brie cheese. Brie can be ripened by sitting out at room temperature for 3 to 9 hours, depending on personal preference.
Serves 6 to 8.
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