Friday, December 6, 2013

Creamy Brie and Apple Soup

I saw this soup on the Whole Foods recipe page and started salivating.  I loves me some Brie and it’s always good with apples – so this is right up my alley. 

picture courtesy of Whole Foods
Turn a bit of leftover Brie (that is if you actually have any leftover) into a rich and creamy fall soup with the combination of sweet Braeburn and tart Granny Smith apples.
If you can’t find Braeburn, you might substitute Jazz or Gala.  If you don't like Brie, try it with white cheddar - after all, apples and cheese are a classic combination!

This would be great to serve along with Almond Flour Biscuits or maybe some Zucchini Tots - yummy!

Creamy Brie and Apple Soup
makes 4 to 6 servings

1 tablespoon extra-virgin olive oil
1/2 medium sweet onion, chopped
2 stalks celery, chopped
2 Granny Smith apples, peeled, cored and chopped
2 Braeburn apples, peeled, cored and chopped
4 cups vegetable broth
3 ounces Brie, rind removed (1/2 cup chopped)
1/4 teaspoon coarse salt
2 teaspoons fresh thyme leaves

In a medium saucepot, heat oil over medium-high heat until hot. Add onion and celery, and cook 8 to 10 minutes or until browned and tender, stirring occasionally. Stir in apples and broth, and bring to a boil. Reduce heat to medium-high and simmer about 10 minutes or until apples are very tender. 

Add the Brie and salt, and purée with an immersion blender (or carefully transfer mixture to a blender) and blend until smooth.

Return soup to the saucepot and heat over medium heat until hot. Serve garnished with thyme.

Nutritional Info (provided by Whole Foods):

Per Serving: Serving size: about 1 cup, 160 calories (60 from fat), 7g total fat, 3g saturated fat, 15mg cholesterol, 310mg sodium, 22g carbohydrate (3g dietary fiber, 16g sugar), 4g protein

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