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.

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Fleur's Cream of Brie Soup with French Baguette
Fleur's Cream of Brie Soup with French Baguette
Cuisine Appetizer, Main Fare
Servings
Ingredients
Cream of Brie Soup
French Baguette
Cuisine Appetizer, Main Fare
Servings
Ingredients
Cream of Brie Soup
French Baguette
Fleur's Cream of Brie Soup with French Baguette
Instructions
Cream of Brie Soup
  1. Melt the butter over medium heat in a large sauce pot.
  2. Add the onions and celery and sweat the onions (onions become translucent).
  3. Whisk in flour while continuously stirring. Cook for 3 minutes.
  4. Whisk in chicken stock gradually.
  5. Let soup simmer for 10-15 minutes until celery is tender.
  6. Gently stir in brie cheese and allow it to melt for around 5 minutes.
  7. 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.
  8. Heat the soup to almost simmering on medium-low heat.
  9. Stir in the milk or half and half.
  10. Season with salt and pepper to taste.
French Baguette
  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).
  2. Add 1 cup water slowly and stir.
  3. When dough forms into a ball, take it out of bowl and knead it for 5 minutes.
  4. Lightly oil bowl, put dough back in, and toss to coat (this keeps crust from forming on bread when it rises).
  5. Let it rise in a warm place for 45 minutes or doubled in size.
  6. Divide dough in half and on a lightly floured surface, roll dough into an 8 X 12 inch rectangle.
  7. Roll up the dough and place it on a cookie sheet.
  8. 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.
  9. Cover with a clean dish towel and let rise in a warm place for about 45 minutes or until doubled in size.
  10. Beat together egg yolk and 1 tablespoon water. Brush over the bread. Bake at 375F for 20-25 minutes until golden brown.