Frederic Melton
There are many ways to use brie cheese in soup. Some examples include mushroom and brie soup, roasted red pepper brie soup, creamy brie leek soup, and butternut brie soup. Brie soup can be served as a starter or light lunch, and can be garnished with bacon, prosciutto, shredded parmesan, herbs, or croutons. It can also be served in a hollowed-out Kaiser roll.
| Characteristics | Values |
|---|---|
| Type of Dish | Starter, light lunch, side |
| Flavour | Rich, creamy, elegant, cozy, gourmet, luxurious, earthy |
| Texture | Smooth, velvety, chunky |
| Ingredients | Butter, onion, celery, garlic, flour, stock, cream, salt, pepper, paprika, mustard, cayenne, nutmeg, thyme, mushrooms, apples, carrots, broccoli, red peppers, croutons, bread |
| Cheese | Brie, Gruyere |
| Preparation | Melt butter, saute onion and garlic, add flour, stock, vegetables, seasoning, cheese, cream, blend |
| Serving Suggestions | Kaiser rolls, crusty bread, salad, garnishes |
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What You'll Learn
How to make a creamy mushroom soup with brie
This mushroom and brie soup is a little taste of luxury. It's creamy, rich, and layered with flavour, making it the perfect comfort food. The recipe is easy to follow and will yield impressive results.
Ingredients
- Butter
- Mushrooms
- Shallots or onions
- Garlic
- Flour
- Marsala wine or another type of wine
- Chicken broth or stock
- Fresh thyme
- Cream
- Brie
Method
Firstly, brush the mushrooms with a clean dish towel to clean them, do not rinse them. Trim the stem ends, then quarter the mushrooms. Put them on a dry baking sheet and bake for 20-30 minutes in an oven preheated to 400°F/200°C, tossing them a couple of times.
Meanwhile, melt the butter in a large skillet or pot over medium heat. Add the chopped shallots or onions and saute for 3-7 minutes until softened. Then, add the garlic and, if using, thyme, and saute for another 3-5 minutes.
Next, stir in the flour and cook, stirring, for 1-3 minutes. Add the wine and stir to deglaze the pan. Pour in the chicken broth or stock, then add the mushrooms and bring to a boil. Turn down the heat, cover, and gently simmer for about 10-15 minutes.
Finally, add the cream and cubed brie. Stir to melt the cheese, then puree the soup in batches until you reach your desired consistency. Season to taste with salt and pepper, adding more stock or water if it seems too thick.
This soup can be served with a garnish of sliced mushrooms and fresh thyme. It can also be made ahead of time and gently reheated when needed.
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Brie roasted red pepper soup
The following recipe for brie roasted red pepper soup is inspired by a soup I used to order whenever I saw it on the menu at a restaurant I worked at. It's smooth but thick, smoky from the roasted red peppers, and creamy from the brie.
Ingredients
- Extra virgin olive oil
- 1 celery stick
- 1 carrot
- 1 white onion
- 3 garlic cloves
- Chicken broth (store-bought or homemade)
- 1 jar of roasted red peppers (or fresh red peppers that you roast yourself)
- Herbs de Provence
- 21 ounces of Brie (you can leave the rind on for extra flavour, but remember it won't melt)
- Heavy cream
- Salt
- Homemade croutons or crusty bread, to serve
Instructions
- Heat some olive oil in a medium pot over medium heat.
- When the oil is hot, add the celery, carrot, onion, and garlic. Sauté until the vegetables are translucent.
- Add the chicken broth, roasted red pepper, and herbs de Provence. Stir and bring to a boil, then simmer for 10 minutes.
- Add the Brie and simmer for an additional 10 minutes, stirring often.
- Use an immersion blender to puree the soup. If you don't have an immersion blender, wait for the soup to cool slightly, then carefully transfer it to a blender and purée in batches.
- Stir in the heavy cream and season to taste with salt.
- Serve with homemade croutons or crusty bread and a salad.
This soup is best served fresh, but it can also be made ahead of time and gently reheated. Be careful not to overheat it, as too much heat can curdle the cheese.
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Pureeing the soup
Firstly, it is important to note that the type of blender you use can impact the final result. An immersion blender, also known as a hand blender, is a popular choice for pureeing soup directly in the pot. This option is convenient and allows for easy control over the consistency. Alternatively, a countertop blender or food processor can be used, but it is essential to exercise caution when transferring hot liquids. Always allow the soup to cool slightly before blending and avoid filling the blender more than halfway to prevent spillage.
When pureeing the soup, work in batches to ensure a smooth and even consistency. Start by blending a small portion of the soup and gradually add more until you reach the desired consistency. This technique is especially important when working with creamy soups, as it prevents the blender from becoming overloaded and ensures a seamless blending process.
For a creamy brie soup, it is recommended to reserve some of the solid ingredients, such as vegetables or cheese chunks, before pureeing. By doing so, you can achieve a chunkier texture and a heartier mouthfeel. After pureeing the soup, simply return the reserved solids to the pot and stir them in. This technique adds texture and visual appeal to your final dish.
While pureeing, it is essential to maintain a low heat to prevent the cheese from seizing and clumping. Keep the soup at a gentle simmer during the pureeing process to ensure a smooth and creamy result. Additionally, be mindful not to over-blend the soup, as this can affect its texture. Aim for a consistent yet gentle blending process to achieve the desired smoothness without compromising the soup's integrity.
Finally, taste the soup after pureeing and adjust the seasonings as needed. If the soup becomes too thick, you can add a small amount of stock or water to adjust the consistency. Remember to reheat the soup gently, as too much heat can curdle the cheese, affecting the texture and flavour of your creamy brie soup.
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Using brie in a leek soup
Ingredients
The ingredients you will need for this soup include:
- Butter
- Leeks
- Onions
- Vegetable or chicken broth
- Milk
- Cream
- Brie cheese
- Optional: Celery, potatoes, pears, white wine, garlic, flour, seasonings
Preparation
First, prepare your vegetables. Clean and slice the leeks into thin rings, and dice the onions. You can also add in other vegetables like celery and potatoes, or even fruit like pears, for extra flavour and texture. Melt butter in a large saucepan over medium heat, then add the leeks and onions, frying them until softened and translucent. If using garlic, add it after the leeks and onions have softened, and sauté for a further minute or two.
Cooking
Next, you will build the soup's flavour. Sprinkle flour over the vegetables and sauté until the flour is absorbed. Then, pour in your choice of broth and milk, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. If using wine, add it at this stage. Cut the rind off the brie and cut the cheese into small pieces, then add them to the soup. Simmer the soup for about 5 minutes, stirring occasionally, until the cheese has melted. Taste the soup and adjust the seasoning if needed.
Serving
Finally, it's time to serve! For a smooth soup, transfer the mixture to a blender and blend until pureed. Then, pour it back into the pot and bring it to a gentle simmer. Ladle the soup into warmed bowls and swirl in a drizzle of cream for extra indulgence. Serve with a side of crusty toasted bread or a French baguette. Enjoy!
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Seasoning and spices
A blend of sea salt and black pepper is a classic seasoning duo that adds depth to the soup's flavour. Smoked paprika, with its subtle smokiness, introduces a unique twist to the soup's overall taste. Additionally, dry mustard and cayenne pepper bring a subtle heat and sharpness to the soup. These seasonings are essential in creating a well-rounded and flavourful soup.
For those who enjoy herbal notes in their soup, thyme and oregano are excellent additions. The woody and earthy flavours of thyme complement the creaminess of the brie, while oregano adds a subtle hint of bitterness and warmth. If you're feeling adventurous, you can also experiment with other herbs such as parsley, rosemary, or chives to create unique flavour profiles.
When preparing brie cheese soup, it's important to note that the type of brie you use can impact the seasoning requirements. A super ripe cheese will add a pungent flavour to the soup, which may be enhanced or toned down according to preference. Additionally, the rind of the brie can be left on for extra flavour, providing a more intense cheesy experience. However, it's worth noting that the rind will not melt, resulting in a slightly different texture.
Lastly, while seasoning is essential, it's crucial to taste and adjust the seasonings to your preference. Every palate is unique, and seasoning preferences vary. By tasting the soup during the cooking process, you can make informed decisions about adding or reducing specific spices to create a brie cheese soup that suits your taste buds.
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Frequently asked questions
To make a basic brie soup, start by melting butter in a saucepan over medium heat. Add onion and celery, and cook until the onion is translucent. Stir in flour and cook for 3 minutes, stirring constantly. Gradually whisk in chicken stock and simmer until the celery is tender. Stir in the brie cheese and allow it to melt. Pour the soup into a blender and purée until smooth.
There are several variations of brie soup that you can make. Some popular options include mushroom and brie soup, roasted red pepper and brie soup, and butternut squash and brie soup. You can also experiment with different types of cheese, such as camembert, or add additional ingredients like truffle or horseradish.
Brie soup can be served as a starter or a light lunch. It goes well with crusty bread or homemade croutons, and a side salad. For a heartier meal, you can serve it in a hollowed-out Kaiser roll.
