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Creamy Brie Soup
- Yield: 8 appetizer servings
Chardonnay or dry white wine
white wine vinegar
cup (1 quart)
whipping cream or heavy cream
round Brie cheese, rind removed and cut into 1-inch pieces
clove garlic, minced
sprig fresh thyme
sprig fresh basil
Salt and ground white pepper
Snipped fresh basil and/or fresh thyme (optional)
Sliced baguette-style French bread, toasted
In a heavy medium saucepan, bring wine and vinegar to boiling; reduce heat. Simmer, uncovered, until liquid is reduced to 1 cup (this should take about 15 minutes). Stir in whipping cream, Brie, garlic, sprig of thyme and basil. Cook and stir about 8 minutes, or until Brie melts.
Set a fine mesh strainer over a large bowl. Carefully pour soup through the strainer. Season soup to taste with salt and white pepper. Serve in bowls topped with additional snipped basil and/or thyme. Serve with bread slices.
- Brie Fondue: For fondue, prepare as directed except increase the white wine vinegar to 1 cup. Whisk 1/4 cup all-purpose flour into the whipping cream before adding to vinegar mixture. Cook and stir until cheese is melted and mixture is thickened. Sprinkle with additional snipped basil and/or thyme. Serve with bread cubes and/or dippers. Makes 8 appetizer servings.
(Creamy Brie Soup)
Cobalamin (Vit. B12) (µg) 1, fiber (g) 1, sodium (mg) 595, sugar (g) 1, Potassium (mg) 209, cal. (kcal) 690, calcium (mg) 172, iron (mg) 1, vit. A (IU) 1944, pro. (g) 15, vit. C (mg) 1, carb. (g) 23, Fat, total (g) 57, Thiamin (mg) 0, Riboflavin (mg) 1, chol. (mg) 207, Niacin (mg) 2, sat. fat (g) 35, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 16, Folate (µg) 81, Polyunsaturated fat (g) 2