Minnesota Brie and Apple Soup

prep time:: 0 min

Serving size: 0

ingredients

2 C onion -- chopped
1/2 C leeks, white part only -- sliced
1 1/2 lbs apples (tart) -- peeled and quartered
1/2 stick unsalted butter
1 quart chicken stock
1 sprig rosemary (about 3 inches long)
1 bay leaf
1/2 tsp dried thyme
1 tbsp Kosher salt
1 1/2 quart heavy cream
6 new potatoes (golf ball size) -- peeled and sliced 1/
1 lbs brie cheese (broken into bits)

directions

Melt butter over high heat until it bubbles. Add onion, leeks and apple, stir to coat with butter. Reduce heat to medium and cook until onions are softened about 8 minutes. Add chicken stock, rosemary, thyme, bay leaf and 1 tablespoon salt.

Bring to a boil and then reduce heat to medium and simmer until vegetables are tender, about 20 minutes.

In a separate pot, combine cream and potatoes and boil until potates are tender about 12 minutes.

Add the cream/potato mixture to the vegetable mixture.

In batches in a blender/food processor, puree the soup adding bits of cheese - just until the cheese is fully incorporated.

Add salt and pepper. Serve with slices of green apple and small sprig of rosemary.

Source: “Gourmet - 1998” Yield: “3 quarts” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5541 Calories; 576g Fat (92.3% calories from fat); 37g Protein; 72g Carbohydrate; 6g Dietary Fiber; 2082mg Cholesterol; 14782mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 4 1/2 Non-Fat Milk; 115 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Source: Susan Aylesworth