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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in saucepan over low heat. | 2. Add flour and mix well, cooking until it just starts to turn golden. | 3. Add stock and whip vigorously, bring to boil and reduce to simmer. | 4. Skim the butter and flour and other impurities that rise to the top and continue to simmer until the mixture is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream. | 5. Strain through a fine sieve. | 6. Return the sauce to the saucepan over low heat and add Brie cheese, cook slowly, stirring occasionally, until the cheese has melted. | 7. Add wine and vegetables and simmer lightly until the vegetables are al dente. | 8. Heat heavy cream over low heat and add to soup. | 9. Season soup with salt and pepper. | 10. Garnish with fresh chives or scallion. | 11. The flavor of this soup can vary depending on the degree of ripeness of the brie cheese. | 12. Brie can be ripened by sitting out at room temperature for 3 to 9 hours, depending on personal preference. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
purpose flour	2	ounces		50.4333	0.0	11.22	0.2833
brie cheese	12	ounces		1136.268	1.5309	70.5915	94.1674
white wine	3	fluid		-	-	-	-
carrot	2	ounces	sliced	23.2466	5.4318	0.5273	0.1361
celery	2	ounces	sliced	9.0718	1.6840000000000002	0.3912	0.0964
mushroom	2	ounces	sliced	19.2777	3.8499	1.2701	0.2778
heavy cream	2	fluid		-	-	-	-
salt pepper				50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.