Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter - (to 3 tbspns)

  2. 1 Onion - chopped

  3. 2 Celery stalks with leaves - chopped

  4. 2 Apples - peeled, cored, and chopped

  5. 2 tablespoons 30ml Flour

  6. 3 cups 711ml Chicken stock

  7. 8 oz 227g Brie - rind removed, and cubed - preferably at room temperature

  8. 1/4 cup 59ml Heavy cream Salt - to taste Freshly-ground white pepper - to taste Garnish Apple peel strips in thin curls Toasted sliced almonds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt butter in a large saucepan, stir in the onions, celery, and apple and saute on low heat until soft and golden, about 10 minutes. Stir in flour and cook on low heat for about 3 minutes, stirring constantly. Pour in 1 cup of stock, whisking hard until thick and bubbly. Whisk in remaining stock, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Puree, solids first, and return to saucepan. When ready to serve, reheat on low heat, then stir in the cheese cubes. Let the cheese melt slowly, stirring occasionally. When the cheese is all melted, whisk hard. You can puree briefly if the consistency is not completely smooth. Stir in the heavy cream. Ladle into bowls and garnish each with apple peel curls and a few toasted almonds. Serve hot to four people as a first course. It's a terrific start to a meal of roast chicken.


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