Wednesday, January 27, 2010

Apple Brie Soup

january blog 001


  • 1/2 cup butter
  • 1/2 cup flour (I used wheat flour)
  • 3 cups whole milk
  • 1 lb. Brie, rind removed, diced small
  • 2 Granny Smith apples, peeled, cored and diced
  • lemon juice to keep the color in apples
  • 1 tsp salt


Melt butter in a large saucepan.  Gradually add flour and salt to make a smooth roux.  Cook several minutes.  Add apples to roux* and stir.  While stirring constantly, add apple juice, followed by milk.  Puree the mix.  Finish by dropping in Brie pieces one at a time.

*Roux is a mixture of flour and butter to be used as a thickening agent.  Traditionally, it is equal parts fat and flour by weight.

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