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Monday, April 15, 2013

Brie Soup




Alecia and I both really love brie, so any new way to use brie in a recipe we have to try. We both agreed on this on that it was better as just a cup of soup as an appetizer rather than a bowl for a meal. The taste of wine and vinegar was pretty strong, but it was really good to have a bite of bread with the soup. This one comes from recipe.com.

Ingredients:

-1 1/2 cups dry white wine
-1/2 cup white wine vinegar (I substituted
-1 quart heavy cream
-12 ounce round Brie cheese (cut off the rind and cut into 1-inch pieces)
-1 clove garlic, minced
-thyme
-basil
-salt and pepper
-french baguette

Bring the wine and vinegar mixture to a boil, and simmer for 8 minutes.
Add the brie, cream, and seasonings. Cook until the chunks of brie
are cooked down.
After the soup is cooked, strain it before serving.  I thought this was
unnecessary at first, but there were bits of cheese that didn't
get cooked down that strained out.
Pour into small individual bowls.
Add slices of bread.

I didn't have white wine vinegar, so I substituted a mix of vinegar and extra white wine. This had a pretty strong taste of vinegar and wine, but besides that it was good. It was a little difficult to remove the rind from the brie, but besides that it wasn't too hard of a recipe.

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