| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 4 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
cn |
(16-oz) chicken broth |
| 1 |
ct |
(16-oz) Half-and-Half (milk is okay too) |
| 1/2 |
lb |
Brie |
| 2 |
cn |
(4-oz) chopped green chiles (or preferably fresh roasted chiles) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
This is one of my favorite soups. I forget which cookbook it comes out of.
Saute onions, celery in butter for 5 minutes. Wisk in flour. Then add in
half-and-half and broth. Stir throughly. Add brie to soup in small
pieces. Stir until brie is melted (about 10 minutes). Add green chiles,
simmer for another 2 minutes and serve.
kamratha@sdsc.edu (Anke Kamrath)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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