Cobble House Bed & Breakfast

Carrot & Brie Soup: Soup

Servings: 0

Ingredients:

• 

  3 quart Chicken Stock

• 

  1 fl oz vegetable oil

• 

  1 oz peeled and chopped fresh ginger

• 

  1 clove garlic

• 

  1 medium onion, peeled and chopped

• 

  6 large carrots, peeled and chopped

• 

  10 oz French Brie (outside removed)

• 

  some whipped whip cream

• 

  julienne of carrots (very fine strips)

• 

  finely chopped chives

Step 1:

Place pan on medium heat, add oil. Add garlic, onion, ginger and carrots and sweat them until onions are glazy. Add chicken stock, bring to a boil and simmer until carrots are done. Put in blender and puree for 3-5 minutes, return to heat, and bring to a boil again. Take 3/4 of the Brie, cut it up, and add it to the soup. Season with salt and pepper. Strain the soup.

Step 2:

Serve with a soup plate, garnished with pieces of Brie alternating with julienne of carrots. In the middle place a tablespoon of whipped cream, topped with finely chopped chives.