liquid brie soup

2016-12-12

I had a lot of leftovers of a Brie I didn’t like very much. Tossing overripe or unlikable Brie in the soup tends to mellow the sharpness to non-existent and adds an unusual flavor to the soup.

This is quite different from the Vegetable Soup with Brie recipe, about like the difference between being tickled with a feather and being hit by a sledgehammer. There is a lot more cheese here, and it dominates the soup completely, although tomatoes do compete better with the brie flavor than other vegetables.

Calorie counters beware: This soup is lead, all the more when served with cold-smoked salmon.

INGREDIENTS

This is what you need for 2 quarts / 4 servings:

1 lb. tomatoes, chopped
1 cup green beans, cut
2 cups shredded cabbage mix
1 lb. brie cheese (or more if you dare)
S&P

Pic1: liquid brie soup

Directions

Combine the vegetables in a 2-qt saucepan.
Add 2 cups of water.
Bring to a boil over medium heat.
Reduce heat and simmer for 30 minutes.
Add the coarsely-cut brie cheese.
Stir until the brie has melted.
This will thicken the soup considerably.
Serve and enjoy.
Serving suggestion:
- Serve with cold-smoked salmon on toast.

Pic2: melting away
Pic3: served with cold-smoked salmon

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org