Cream of Spinach and Brie Soup

Ingredients

3 qts. prepared Chicken Base of your choice
2 bay leaves
1 tsp. Worcestershire sauce
1 pint heavy cream
2 lbs. spinach
¼ cup Chopped Shallots in Oil
¾ tsp. Garlic in Oil
3 ribs celery, sliced
1 Tbsp. whole butter
1 tsp. thyme
6-8 oz. prepared roux
ground pepper to taste
1 lb. Brie

Instructions

(yields 1+ gallons)

Sweat the celery, Garlic in Oil and Chopped Shallots in Oil in butter. Add the spinach and heat until wilted. Add the prepared Chicken Bases, bay leaf, Worcestershire sauce, thyme and ground pepper. 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 roux a little at a time. Add the cream and simmer for 5 additional minutes. Remove the bay leaves and puree.