Fleur’s Cream of Brie Soup with French Baguette
Fleur's Cream of Brie Soup with French Baguette
LauraHere is a dish straight from Shell Cottage. This warm and delicious soup is served with a fresh French baguette.
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
- 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.
- 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.