Garden Soup with Brie Cheese
Comments: This rich vegetable soup is excellent with its slice of creamy Brie cheese in the bottom of each soup bowl. The cheese melts as we enjoy the soup.
Other vegetables, such as spinach, carrots or cauliflower can also be added.
As this soup will be blended into a puree, vegetables can be chopped using a knife or the shredding blade of a food processor.
Servings: 4
  • 2 tablespoons [30 g] butter
  • 1 leek, white part only, finely chopped
  • 1/2 celery stalk, finely chopped
  • 1/2 medium onion, finely chopped
  • 3 tablespoons [26.25 g] flour
  • 2 cups [500 mL] milk
  • Salt and ground white pepper, to taste
  • Pinch of dried thyme
  • Pinch of nutmeg
  • 1 to 2 ounces [30 to 60 g] Triple-Cream Brie or other Brie type cheese
  • Whipped cream, to serve
  • Freshly chopped chives or parsley, to decorate
  • Melt butter into a large heavy saucepan.
  • Just soften together, yet do not brown, chopped leek, celery and onion.
  • Sprinkle vegetables with flour.
  • Cook, stirring to well mix in the flour, for several minutes.
  • Stir in milk; cook stirring over medium heat until mixture thickens.
  • Use a blender or a food processor to puree mixture until smooth.
  • Return to saucepan.
  • Season to taste with salt, white pepper, thyme and nutmeg.
  • Heat until flavors blend.
  • Soup can now be refrigerated for up to 24 hours; reheat before serving.
  • Slice cheese into 4 slices; arrange one slice into each of 4 warm soup bowls.
  • Laddle hot soup into soup bowls.
  • Garnish each serving with a dollop wor whipped cream.
  • Sprinkle with freshly chopped chives or parsley, and serve.