Here is a dish straight from Shell Cottage. This warm and delicious soup is served with a fresh French baguette.
Fleur's Cream of Brie Soup with French Baguette
Cream of Brie Soup
Melt the butter over medium heat in a large sauce pot.
Add the onions and celery and sweat the onions (onions become translucent).
Whisk in flour while continuously stirring. 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 a blender (fill only to half full at a time). Hold top down with pot holder since the soup is hot. Puree until smooth and pour into a clean pot.
Heat the soup to almost simmering on medium-low heat.
Stir in the milk or half and half.
Season with salt and pepper to taste.
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).
Add 1 cup water slowly and stir.
When dough forms into a ball, take it out of bowl and knead it for 5 minutes.
Lightly oil bowl, put dough back in, and toss to coat (this keeps crust from forming on bread when it rises).
Let it rise in a warm place for 45 minutes or doubled in size.
Divide dough in half and on a lightly floured surface, roll dough into an 8 X 12 inch rectangle.
Roll up the dough and place it on a cookie sheet.
Cut deep slashes every 3 inches in the bread (or use Sectumempra curse). 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 1 tablespoon water. Brush over the bread. Bake at 375F for 20-25 minutes until golden brown.