Brie Soup

Ingredients

1 leek
1 rib celery
1 Tbsp. Chopped Shallots in Oil
1 Tbsp. whole butter
½ bay leaf
1/8 tsp. Worcestershire sauce
1/8 tsp. thyme
ground peppercorns
6 oz. Brie
1 pint prepared Unseasoned Cream Sauce
½ cup cream
½ cup whole milk
1 quart prepared Chicken Base of your choice

Instructions

(yields 1½ quarts)

Julienne the white part of the leek and rinse well. Rinse and slice celery. Sweat the leeks, celery and Chopped Shallots in Oil in the butter. Add the prepared Chicken Bases, bay leaf, Worcestershire sauce, thyme and pepper and bring to a boil. Reduce heat and simmer for 10-15 minutes. Trim off the brie skin and discard. Cut cheese into cubes and add to the simmering stock. Whisk the stock until the Brie melts. Continue whisking and add the prepared Unseasoned Cream Sauce. Add the cream and milk and simmer very slowly for 5 minutes. Strain the soup and serve. This soup may also be served chilled or used as a sauce for herb marinated roasted chicken.