| 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.
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