+
3 (22)

Categories: Main courses, Soups

Brie 'n' apple soup

Brie 'n' apple soup
Kirk McKoy / Los Angeles Times

Dear SOS: As an occasional special of the day, Bistro du Soleil in Playa del Rey serves an especially tasty apple-Brie soup. In fact, a friend sent an email to the restaurant saying that she was coming to celebrate her ... Read more

Total time: 1 hour | Serves 4
Note: Adapted from Bistro du Soleil. This soup can be made ahead of time through Step 3 and chilled; reheat the puree before continuing the recipe.
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 3 stalks celery with leaves, finely chopped
  • 2 large or 3 medium tart apples, such as Granny Smith, peeled, cored and diced
  • 2 tablespoons flour
  • 3 cups chicken broth, divided
  • 1/2 pound cold Brie, rind removed and cheese cut into 1/2-inch cubes
  • 1/4 cup heavy cream
  • 1/2 teaspoon finely chopped fresh thyme
  • Salt and pepper
  • Brown sugar to taste
  • Parsley for garnish

Step 1In a large saucepan heated over medium heat, melt the butter. Stir in the onion, celery and apple and reduce the heat to low. Cook, stirring occasionally, until the contents are soft and slightly golden, about 10 minutes.

Step 2Sprinkle the flour over and stir to coat the contents. Continue to cook, stirring constantly, for 3 minutes to moisten the flour.

Step 3Whisk in 1 cup of the chicken broth. Increase the heat to medium and continue to whisk until the broth has thickened and begins to bubble, about 3 minutes. Whisk in the remaining broth and bring the contents to a brisk boil, stirring frequently. Reduce the heat to a gentle simmer, cover the saucepan and simmer for 15 minutes. Remove from heat and puree the soup in a blender or with an immersion blender. Strain the puree into a clean saucepan. The soup can be made up to this point and chilled; reheat the puree over low heat before serving.

Step 4Heat the puree over medium-low heat and stir in the Brie cubes. Cook, stirring occasionally, until the cheese is fully melted, then whisk until the soup is completely smooth. Whisk in the heavy cream and thyme, and season to taste with salt and pepper and optional brown sugar.

Step 5Garnish the soup with parsley before serving. This makes about 1 quart soup.

Each serving:
389 calories; 15 grams protein; 22 grams carbohydrates; 3 grams fiber; 27 grams fat; 17 grams saturated fat; 93 mg. cholesterol; 678 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Ciopinot's 'no work' cioppino
Pork dumplings
Pork tenderloin with Concord grape sauce
Prawn saute Chardonnay with fresh mushrooms