Brie Cheese Soup
From YORK HARBOR INNIngredients: 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 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. |
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