Apple Brie Soup
  • 8 oz. Brie cheese - remove rind and cut into cubes
  • 2 large apples - Granny Smith, Cortland or Macintosh
  • (all compliment the soup well) - peeled, cored and diced
  • 1 large onion - peeled and diced
  • 1 large stalk of celery - diced medium
  • 2 1/2 cups broth - vegetable, chicken or water
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup heavy cream
  • 1/2 tablespoons white pepper
  • 1 tablespoons ground cumin
  • 1 tablespoons ground ginger
  • salt to taste

Sauté the onion, apples and celery in butter for 4-5 minutes. Add the flour for the roux, cook 3 minutes and add the broth. Cook until thickened, about 5 minutes. Add the pepper, cumin and ginger. Place in the blender or food mill to blend.  Add the Brie and taste for salt.  Finish with heavy cream.

This recipe is courtesy of SpaIndex.com