Brie & Apple Soup

[kirra]

Brie & Apple Soup
Chef Ken Goff

Ingredients:

2 c. chopped yellow onion
1/2 c. sliced leek, white sections only
1 1/2 lbs. peeled and quartered apples (a tart variety)
1/2 stick unsalted butter
1 qt. clear chicken stock
1 sprig fresh rosemary
1 bay leaf
1/2 t. thyme
1 tbs. kosher salt
1 1/2 qt. heavy whipping cream
6 new potatoes, peeled and sliced 1/4-inch thick
1 lb. Brie cheese, broken into bits
additional salt and ground white pepper to taste

Preparation:

Melt butter in a soup pot over high heat until it bubbles. Add onion, leek, and apple. Stir until coated and reduce heat to medium until the onions are softened (about 8 minutes).

Add the stock, rosemary, thyme, bay leaf, and salt. Bring to a boil and reduce heat to medium low and simmer until vegetables are completely tender (about 20 minutes).

Remove the bay leaf and rosemary sprig.

In a separate pot, combine cream and potatoes and boil until potatoes are tender (about 12 minutes).

Combine the contents of the two pots in patches using a blender to puree the soup, adding the cheese gradually. Repeat this process until all of the soup is pureed and the cheese is incorporated. Add salt and pepper to taste. Garnish with apple slices and rosemary. Makes 3 qt.

Note: this soup may be gently reheated, but it must not boil.