Brie And Apple Soup

Brie And Apple Soup

Ingredients:
2 tablespoons butter
1 medium sweet onion, chopped
2 ribs celery, chopped
2 Granny Smith apples, peeled and chopped
2 tablespoons all-purpose flour
3 cups Basic Chicken Stock or low-sodium store-bought

Directions:
8-ounce round Brie, cut into 1" cubes
¼ cup heavy (whipping) cream
Salt and ground black pepper
Sliced almonds, toasted
MELT THE BUTTER in a medium saucepan over low heat. Add the onion, celery, and
apples and cook, stirring often, until the onion and celery are soft, about 10 minutes.
Stir in the flour and cook, stirring, for 2 minutes. Whisk in 1 cup of the stock. Stir in
the remaining 2 cups stock and bring to a boil. Reduce to a simmer, cover, and simmer
until the onion, celery, and apples are cooked, about 20 minutes.
Transfer the soup to a food processor or blender and puree until smooth. Return the
soup to the saucepan.
Just before serving, stir the Brie and cream into the hot soup. Stir until the Brie is
melted. Taste and add salt and pepper, as needed. Ladle into soup bowls and garnish
with almonds.
Brie and Apple Soup & Fougasse
bread
FOUGASSE
FOUGASSE IS THE FRENCH VERSION OF FOCACCIA, THE ITALIAN YEASTED FLATBREAD
FLAVORED WITH HERBS AND DRIZZLED WITH OLIVE OIL. FROM START TO FINISH, THIS BREAD
TAKES LESS THAN 2 HOURS, VERY LITTLE OF IT ACTIVE TIME. IT’S BEST SERVED STRAIGHT
FROM THE OVEN. HERBES DE PROVENCE IS A CLASSIC MIX OF DRIED HERBS COMMONLY
USED IN ITS NAMESAKE LOCALE. IT IS AVAILABLE IN MOST GROCERY STORES, OR YOU CAN
MAKE YOUR OWN USING THE RECIPE IN THE BOX.
Makes 1 flatbread, about 4 servings