6 cups Homemade Chicken Stock
2 oz Whole Butter
2 oz Flour, a.p.
12 oz Brie Cheese, at room temperature with rind removed
3 oz White Wine
2 oz Carrots, sliced julienne (match stick)
2 oz Celery, sliced julienne
2 oz Mushrooms, sliced thin
2 oz Heavy Cream
Salt & Pepper
Melt butter in saucepan over low heat
Add flour and mix well, cook 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 soup with fresh chives or scallions
Yield: 1 1/2 Quarts. Serves six – eight oz servings
The flavor of this soup can vary depending on the degree of ripeness of the Brie Cheese.
Sitting out at room temperature for 3 – 9 hours can ripen Brie, depending on personal preferences for Brie Cheese.