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Creamy Brie Soup
Cook: 23 mins
Ingredients
- 1 1/2 cups Chardonnay or dry white wine
- 1/2 cup white wine vinegar
- 4 cup (1 quart) whipping cream or heavy cream
- 1 12 ounce round Brie cheese, rind removed and cut into 1-inch pieces
- 1 clove garlic, minced
- 1 sprig fresh thyme
- 1 sprig fresh basil
- Salt and ground white pepper
- Snipped fresh basil and/or fresh thyme (optional)
- Sliced baguette-style French bread, toasted
Directions
1. 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.
2. 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.
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Variation:
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.
