A quick Recipe For French Brie And Broccoli Soup

This Brie soup is warm and hearty and is perfect for the upcoming winter months. I think that this is a novel way to use Brie and it should open up  new directions for incorporating it into your meals. This soup can be served as a first course to a meal or as a meal by itself. 

Broccoli And Brie Soup

INGREDIENTS

  Serves 4

1 1/2 lbs of Broccoli florets

2 tablespoons of unsalted butter

1  fresh small yellow onion, finely diced

1 clove of garlic, grated

2 tablespoons of unbleached all-purpose flour

2 1/4 cups of low sodium  organic chicken or vegetable broth

2 1/4 cups of whole milk

6 oz of Brie (use the best brand that you can find ie Rouzaire, Brie de Meaux, Isigny)

1/4 cup of heavy cream

COOKING

1) Finely chop all of the broccoli in a food processor. Then set the chopped broccoli aside

2) In a large soup pot, melt the butter over medium heat. Add the onions and season lightly with salt. Sweat the onions over medium heat for 2 minutes or until they just turn soft.

3) Add the broccoli and grated garlic to the onions. Season the mixture with salt and black pepper to taste. Lower the heat to low and cook covered for 5 minutes.

4) Remove the lid from the pot and stir in the 2 tbs of flour until it is completely distributed, Cook and additional 2 minutes while stirring continuously.

5) Add the broth and the milk. Raise the heat to high until the liquid begins to boil. Immediately reduce the heat to low, cover the pot again and simmer for 15 minutes or until the broccoli is completely cooked but not mushy.

6) Cut the rind off the Brie and then cut it into small pieces. Add the cut up Brie and cream to the pot. Cover and cook over the lowest heat for 2 minutes or until the cheese is fully melted. Use a whisk to blend the melted cheese into the soup. Remove from the heat and serve immediately.

Serve with garlic baguettes

Wine Pairing:  Big reds like Bordeaux or Burgundy