Ok, it’s one of those days.  So no post.

But.

It’s October.  Therefore, it’s cookin’ weather.

So.

I’m posting another recipe.

But.

I may have posted this last year.

Or.

I may actually have gotten the recipe from one of you in the past.

However.

It’s good enough to be accused of re-posting and/or plagiarism.

So.

There.

Vegetable Brie Soup Servings: 6
Ingredients:

8 ounces Brie cheese
1/2 cup butter
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup onions, finely chopped
1/2 cup flour
2 cups chicken broth
1 bay leaf
1/2 teaspoon dried thyme (or 1-2 teaspoons fresh thyme)
1/2 cup heavy cream

Garnish

fresh chives, finely chopped (may be substituted by parsley)
carrot, shredded

Preparation:

Cut rind from Brie and discard; set cheese aside. Sauté vegetables in butter or margarine in a heavy saucepan over medium heat. Stir frequently. Add flour and mix in well; allow to bubble 3-4 minutes, stirring constantly. Gradually add broth, bay leaf, and thyme. Cook, stirring constantly, until mixture thickens. Add cheese and stir until smooth. Pour in cream and stir well. Place soup in bowls and garnish.

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