Carrot & Brie Soup

Soup
Portions: 0

Ingrédients

  • 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

  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.
  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.

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