2 Tablespoons butter
|Apple Brie Soup|
1 stalk celery, finely chopped
1 carrot, finely chopped
2 large apples, peeled, cored and diced
2 Tablespoons flour (I used gluten free all-purpose flour)
3 cups chicken broth
10 ounces Brie cheese, rind removed and cut into cubes
1/4 cup of cream
1 teaspoon fresh thyme, finely chopped
salt and pepper, to taste
parsley, chopped to garnish (optional)
In a large saucepan, melt the butter and add onion, celery, carrot, and apples. Cook until softened, stirring occasionally, about 10 minutes.
Sprinkle the flour over the vegetables, stir and cook another 3 minutes.
Add one cup of chicken broth and stir until the mixture thickens and begins to boil.
Stir in remaining broth and when it reaches a boil, cover pan and reduce heat, simmer for 15 minutes.
Remove soup from heat and puree in a blender.
Soup may be left to this point and chilled.
To finish soup, reheat over low heat and stir in the Brie cheese, until cheese is fully melted. Whisk in cream and thyme. Check seasonings. Serve and garnish with parsley, if using.