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Creamy Brie with a bit of spice, what more could you want in a soup.
If it says green chile, it's for me.
You can amp up the spice level by using a combination of mild and hot chiles. Make it how you like it.
This is a really quick and easy recipe. You will need,
Brie Cheese, butter, green chiles, onion, celery, flour, chicken broth, and half-and-half.
I lightly scraped the white powder off the rind of the cheese but left the rind on. The rind will not totally melt into the soup. I don't think that really matters because the cheese is cut into small dice and you won't have big chunks of rind floating around in the soup. I didn't mind the rind in the soup because you get nice little bursts of extra cheesy flavor.
Mise en place, let's rock and roll.
In a large saucepan, add the butter the onion, and celery, sauté until the vegetables are soft. Stir in the flour and cook for a minute more.
Add in the broth and cream whisking until combined. Whisk in the brie until melted, then add the chiles,
Then salt and pepper to taste.
I've had the Himilayan salt cubes for a long time and just now started using them. I_really_like the grater that came with the cubes, it's super sharp and the back is solid so all the salt stays on the grater until you dump it out, so much easier to keep track of just how much salt you are using.
I know, I'm easily amused.
I'm sure any melting cheese would be good in this soup, but I think the Brie really makes it special.
From such a simple recipe you get such an awesome soup. Yes, the juice was worth the squeeze.
And that's that!