Fleur’s Cream of Brie Soup with French Baguette


Fleur's Cream of Brie Soup with French Baguette

Here is a dish straight from Shell Cottage. This warm and delicious soup is served with a fresh French baguette.
Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 3 hrs 30 mins
Course Entrées
Cuisine French
Servings 6 servings


Cream of Brie Soup

  • 1/4 cup butter
  • 1 small onion fine dice
  • 2 stalks celery fine dice
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 12 oz. brie cheese with rind, cubed
  • 1/2 cup milk whole
  • salt to taste
  • black pepper to taste

French Baguette

  • 2 1/2 cups bread flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 1/2 tsp. yeast
  • 1 cup water
  • 1 egg yolk
  • 1 Tbsp. water


Cream of Brie Soup

  • Melt butter over medium heat in a large saucepot.
  • Add onions and celery. Cook until onions become translucent.
  • Whisk in flour. Cook for 3 minutes.
  • Whisk in chicken stock gradually.
  • Let soup simmer for 10–15 minutes until celery is tender.
  • Gently stir in brie cheese and allow it to melt for around 5 minutes.
  • Pour soup into blender. This may take more than one batch. Puree until smooth and pour into a clean pot.
  • Heat soup to almost simmering on medium-low heat.
  • Stir in milk and season with salt & pepper to taste.

French Baguette

  • Place flour, sugar, salt, and yeast into bowl (if using electric mixer, use a dough hook, or if by hand, use a wooden spoon).
  • Add first measure water slowly and stir.
  • When dough forms into a ball, take out of bowl and knead for 5 minutes.
  • Place dough in lightly oiled bowl & immediately flip it over. This keeps a crust from forming on bread as it rises.
  • Let dough rise in a warm place for 45 minutes or until doubled in size.
  • Divide dough in half and, on a lightly floured surface, roll pieces out to 8" x 12" rectangles.
  • Roll up the dough and place it on a baking sheet.
  • Cut 1/2" deep slashes every 3 inches in the bread. Make sure you do not cut all the way through the dough.
  • Cover with a clean dish towel and let rise in a warm place for about 45 minutes or until doubled in size.
  • Beat together egg yolk and second measure water. Brush over the bread. Bake at 375°F for 20–25 minutes until golden brown.


  • Half and half can replace the milk in this soup for a richer product.
  • Slashes in the bread should be about 1/2" deep.