When autumn days grow cool and fresh New England apples are available in abundance, head into the kitchen to make a warm, comforting batch of Apple Brie Soup. Choose Granny Smith, Cortland or Macintosh apples to best complement the taste of brie. This savory, yet easy recipe is courtesy of Chef Bobby Gold, Director of Food & Beverage at the Cape Codder Resort & Spa in Hyannis, Massachusetts. Reprinted with permission.
Ingredients:
- 8 oz. Brie cheese - remove rind and cut into cubes
- 2 large apples (Granny Smith, Cortland or Macintosh) - peeled, cored and diced
- 1 large onion - peeled and diced
- 1 large stalk of celery - diced medium
- 2 1/2 cups vegetable or chicken broth or water
- 3 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1/2 teaspoon white pepper
- 1 Tablespoon ground cumin
- 1 Tablespoon ground ginger
- salt to taste
Preparation:
Saute the onion, apples and celery in butter for 4-5 minutes. Add the flour for the roux, cook 3 minutes, and add the broth. Cook until thickened, about 5 minutes. Add the pepper, cumin and ginger. Place in the blender or food mill to blend. Add the Brie and taste for salt. Finish with heavy cream.
