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Rosmerta's Recipes - Fleur's Cream Brie Soup

Here is a dish straight from Shell Cottage. A warm delicious soup served with a fresh French Baguette.

Ingredients for Cream of Brie soup:

1/4 cup butter
1 small onion, diced finely
2-3 stalks celery, diced finely
1/4 cup all-purpose flour
4 cups chicken stock
12 oz. (3/4 lb.) of brie cheese with the rind, cubed.
1/2 cup whole milk or half-and-half
salt and pepper

Directions:

Step 1: Melt the butter over medium heat in a large sauce pot.

Step 2: Add the onions and celery and sweat the onions (onions become translucent).

Step 3: Whisk in flour while continuously stirring, cook for 3 minutes.

Step 4: Whisk in chicken stock gradually.

Step 5: Let soup simmer for 10-15 minutes until celery is tender.

Step 6: Gently stir in brie cheese and allow it to melt for around 5 minutes.

Step 7: Poor soup into a blender (fill only to half full at a time). Hold top down with pot holder as soup is hot. Puree until smooth and pour into a clean pot.

Step 5: Heat the soup to almost simmering on medium-low heat.

Step 6: Stir in the milk or half-and-half.

Step 7: Season with salt and pepper to taste.

Ingredients for French Baguette:

1 cup of water

2 1/2 cups bread flour

1 Tablespoon white sugar

1 teaspoon salt

1 1/2 teaspoons bread machine yeast

1 egg yolk

1 Tablespoon water

Directions:

Step 1: Place flour, sugar, salt and yeast into a bowl (if using electric mixer use a dough hook or if by hand, use a wooden spoon).

Step 2: Add 1 cup water slowly and stir.

Step 3: When dough forms a ball, take it out of bowl and knead it for 5 minutes.

Step 4: Lightly oil a bowl, put dough back in and toss to coat (this keeps crust from forming on bread when it rises).

Step 5: Let it rise in a warm place for 45 minutes or doubled in size.

Step 6: Divide dough in half and on a lightly floured surface, roll dough into an 8 X 12 inch rectangle.

Step 7: Roll up the dough and place it on a cookie sheet.

Step 5: Cut deep slashes every 3 inches in the bread (or use Sectumempra spell). Make sure you do not cut all the way through the dough.

Step 6: Cover with a clean dish towel and let rise in a warm place for about 45 minutes or until doubled in size.

Step 7: Beat together egg yolk and 1 Tablespoon water. Brush over the bread. Bake at 375 F for 20-25 minutes until golden brown.

Serve bread with hot soup and ENJOY!!!

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Rosmerta's Recipes - Fleur's Cream Brie Soup

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Question : What Charm was invented by Elliot Smethwyk in 1820, which is perfect for a broom?