| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | Peeled and chopped yellow |
| onion | ||
| 1/2 | c | Thinly sliced celery |
| 4 | Tablesppons butter | |
| 1/4 | c | Flour |
| 2 | c | Milk |
| 2 | c | Chicken broth |
| 3/4 | lb | Brie cheese, cubed |
| Salt and pepper to taste | ||
| Chives, chopped for garnish |
INSTRUCTIONS
Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine) In a 3-quart kettle, saute the onion and the celery in the butter until limp. Stir in the flour. Remove from the heat. Stir in the milk and chicken broth using a whisk to mix well. Return to the heat and simmmer, stirring constantly, until the soup thickens. Add the cheese (please, don't remove the wonderful rind!) and stir until melted. Run all of this through a food processor or blender until very smoth. Correct seasoning with salt and pepper. Serve very hot with chive garnish. Serves 6 Posted to FOODWINE Digest 12 Dec 96 From: "J. Meade" <meade@AURACOM.COM> Date: Thu, 12 Dec 1996 23:17:45 -0400
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 160
Total Fat: 18.2g
Cholesterol: 63.2mg
Sodium: 652.2mg
Potassium: 362.3mg
Carbohydrates: 18.5g
Fiber: 1.4g
Sugar: 5.7g
Protein: 17.8g