Ingredients
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¼ cup butter
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1 small onion, minced
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3 stalks celery, chopped
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¼ cup all-purpose flour
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4 cups chicken stock
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½ pound Brie cheese with the rind, cubed
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½ cup heavy cream
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1 tablespoon green bell pepper, cut into very fine matchsticks
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1 tablespoon red bell pepper, cut into very fine matchsticks
Directions
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Melt butter in a large saucepan over medium heat. Add onion and celery; cook until onion is translucent, about 5 minutes. Stir in flour and cook for 3 minutes, stirring constantly. Gradually whisk in chicken stock. Simmer until celery is tender, about 20 minutes, stirring occasionally. Stir in Brie cheese and allow to melt for about 5 minutes.
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Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, then carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée in batches until smooth. Pour into a clean pot. Heat soup to almost simmering over medium-low heat. Pour in cream. To serve, garnish with red and green pepper strips.
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Nutrition Facts (per serving)
| 395 | Calories |
| 34g | Fat |
| 11g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat 34g | 43% |
| Saturated Fat 21g | 104% |
| Cholesterol 109mg | 36% |
| Sodium 1155mg | 50% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 14g | 28% |
| Vitamin C 7mg | 8% |
| Calcium 142mg | 11% |
| Iron 1mg | 4% |
| Potassium 230mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
