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vegetable soup with brie cheese

2016-01-28

Adding 'stinky' cheeses to soups can give them a whole new dimension of smell and flavor. Think any double/triple cream cheese and even the much stronger-tasting blue cheeses. They are not nearly as overwhelming when dissolved in soup. I love to watch the brie cheese melt away little by little until only the white rind is left.

This is another quick and simple recipe with tons of flavor, and in this case also smell! Brie cheese that has been allowed to age a few days on the countertop will taste and smell a lot stronger than when fresh from the store. Regardless of its age, this soup will make the entire house smell like a really big cheese.

If you don’t care for brie, you can substitute any type of double or triple cream cheese that you like better. Let it age for a few days first, that its flavor doesn't get lost in the soup.

This recipe is based on a mixed vegetable soup with undetermined content. The soup itself is not that important. It is just a vehicle for the magnification of brie cheese.

INGREDIENTS

This is what you need for 2 servings:

• 1 qt. of vegetable consommé or soup
• 4 oz. brie cheese
• French bread, sliced, toasted
• Optional:
  • heavy cream

Pic1: vegetable soup with brie

Directions

• Heat up the soup.
  Any vegetable soup will do as a starter for this recipe. It will look better with an unblended soup.
• Cut the brie in narrow slices.
  
• Place the brie slices on the toasted French bread and float them in the soup (Pic2).
  You may not need the entire wedge. The brie flavor can be overpowering, so add the brie a few pieces at a time until you get something you like. The bread will thicken and flavor the soup.
• The brie will melt and dissolve in the soup like cream. The rind will not dissolve.
• Optional:
  • If you want an even higher calorie load, stir in some heavy cream.
• Serve and enjoy.

 

Pic2: brie on bread
Pic3: I'm melting ...
Pic4: served

 

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