Apple Brie Soup
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup flour
- 1 pt. half-and-half
- 3 ½ cups chicken broth
- 15 oz. Brie cheese, rind removed, cubed
- 1 Gala or Honeycrisp apple, peeled, cored, finely chopped
In a large saucepan over medium heat, melt butter. Stir in onion and celery; sauté until tender (about 10 min.). Whisk in flour; stir in half-and-half and chicken broth. Cook over medium heat (10 min.). Stir in cheese until melted. Pour into a blender or food processor and pulse until smooth. Return to saucepan; stir in apple. Cook over low heat until apples are slightly softened (about 15 min.). Serve immediately.
Note: Soup can be refrigerated several hrs. to overnight before adding apples. Pour refrigerated soup into a large saucepan with apples; reheat about 25 min. over low heat.