The beautiful bout of Indian Summer here has kept me raking leaves, grilling and enjoying the season's last garden flowers. It saved me from the most hated task of changing the closets and bureaus over to winter!
I did however, have the most lovely weather for The Market's ,Soups and Sandwiches, cooking class. It was windy, drizzle-y and just plain nasty! Thanks Mother Nature! Fall soups aren't as tasty if the weather is beautiful and 80!
It's no surprise I had to throw in a cheese soup recipe but I wanted something a bit unusual. After scouring many recipes, I put together my own! I think it turned out great! It's quick, takes little prep, velvety and not too rich. Elegant enough for a dinner party, yet pleases your palate when you are wanting something more home-style.
A couple notes on the brie cheese; cooking with cheese is like cooking with wine...if you don't like the cheese, it won't taste any better in your cooked dish. Choose a brie that you love, the flavors will be enhanced by the other ingredients! You can purchase brie and it will last about 2 weeks in your fridge, after that, you may not be thrilled with the flavors depending on where you bought it. The bland stuff you get at the grocery will garner a bland soup. You do not have to remove every little bit of the rind, it won't melt and it will strain out at the end!
While I garnished with fresh basil, I can't help but think some pear slices, sauteed in butter, salt and peppered, would be lovely on top of this soup! Enjoy.
BRIE SOUP
3/4 cups Chicken Stock
1/2 cup Dry White Wine
2 Tablespoons Balsamic or Sherry Vinegar
4 cups heavy cream
12 ounces Brie cheese, rind removed cut in 1 inch pieces
1 clove garlic, minced
Sprig of fresh thyme
Sprig of fresh basil
Salt and pepper to taste
Additional basil or thyme for garnish
In a saucepan over high heat, bring stock and vinegar to a boil. Reduce heat and simmer about 15 minutes until liquid is reduced to about 1 cup. Keeping on low heat, add rest of ingredients and cook and stir about 8 minutes until cheese is completely melted. Strain using a fine mesh sieve and serve immediately.
If you are interested in joining one of The Market's cooking classes, feel free to contact me via email erika@boulevardmar.com or call 517-423-6000. We have 5 Ingredient Appetizers, Holiday Feast, Gifts from your Kitchen and Easy & Elegant Entertaining coming up! We demo some techniques, talk about wine pairing, enjoy sampling every recipe and more!
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