| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cookbook, Mags, News, Soups and s | 6 | Servings | |
INGREDIENTS
| 4 | tb | Butter, (1/2 cube) |
| 3/4 | c | Onion, (medium), chopped |
| 3/4 | c | Celery, (1 stalk), sliced |
| 1/4 | c | All-purpose flour, sifted |
| 2 | c | Chicken broth |
| 2 | c | Milk, or half and half |
| 15 | oz | Brie cheese, rind removed and cut into 1-inch cubes |
| Salt and pepper | ||
| 1 | tb | Parmesan cheese, freshly grated |
| 2 | tb | Green onions, thinly sliced |
INSTRUCTIONS
In a heavy saucepan over medium-low heat, melt butter. Add onions and celery and saute 5 to 10 minutes or until softened. Add flour and cook 1 minute. Gradually add liquids, stirring constantly until slightly thickened. (Soup can be made in advance to this point and stored in refrigerator until serving time.) Over low heat, add cubes of Brie cheese. Use a heat-proof rubber spatula and stir constantly until all of cheese has completely melted. Add salt and pepper as desired. Garnish with Parmesan cheese and thinly sliced green onions. Typos by Brenda Adams <adamsfmle@sprintmail.com> >From Portland's Palate, A Collection of Recipes from the City of Roses, The Junior League of Portland, Oregon 1992 NOTES : Very attractive served in clear glass bowls. Recipe by: Portland's Palate; Junior League of Portland 1992; badams Posted to MC-Recipe Digest V1 #388 by Brenda Adams <adamsfmle@sprintmail.com> on Jan 25, 1997.
A Message from our Provider:
“Jesus: The half has never been told”