Cream of Brie Soup

Recipe View In a large saucepan or Dutch oven, melt the butter over medium heat. Add the minced onion and chopped celery. Cook, stirring occasionally, until the onion is translucent and softened, about 5 minutes.

Recipe View Sprinkle the flour over the softened vegetables and stir continuously for 3 minutes to create a roux. This will thicken the soup and add a nutty depth of flavor.

Recipe View Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally, until the celery is very tender and the flavors have melded.

Recipe View Reduce the heat to low. Add the cubed Brie cheese and stir gently until the cheese is completely melted and the soup is smooth, about 5 minutes.

Recipe View Carefully transfer the soup in batches to a blender, filling it no more than halfway. Secure the lid and blend until completely smooth. Alternatively, use an immersion blender directly in the pot.

Recipe View Return the blended soup to the pot and heat gently over medium-low heat until almost simmering. Stir in the heavy cream and heat through. Do not boil.

Recipe View Ladle the Cream of Brie Soup into bowls. Garnish with the finely julienned red and green bell peppers for a pop of color and a touch of freshness. Serve immediately and enjoy!