Brie and Vegetable Soup

By

Recipes

Brie and Vegetable Soup
Serving Size:4|Prep Time:20minutes|Cook Time:12minutes
Brie and Vegetable Soup

Ingredients

  • 2 tablespoons Lulubelle's™ Creamery unsalted butter
  • 1 yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 2 cups)
  • 2 carrots, peeled and diced (about 2 cups)
  • 1 pound red potatoes, diced (about 4 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh thyme leaves
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons white wine vinegar or white wine
  • 6 cups vegetable broth
  • 3 ounces fresh spinach, any thick stems removed, chopped
  • 2 4oz Willamette Valley Cheese™ French Prairie Brie, rind removed and cut into pieces

Nutritional Information

  • Potatoes are one of the best food sources of potassium.

Directions

Print Recipe
  1. Melt butter in a soup pot over medium heat.
  2. Add diced onions, celery, and carrots. Cook, stirring occasionally until vegetables are slightly softened, about 2 minutes.
  3. Stir in diced potatoes, garlic, thyme, and black pepper.
  4. Add vinegar or wine to de-glaze bottom of pan. Add vegetable broth and bring to a simmer. Simmer for 10 – 20 minutes, stirring occasionally or until vegetables are tender. Add spinach and brie. Stir until brie is completely dissolved. Return soup to simmer, take off heat and serve.

Chef's Narrative

Light with a hint of creaminess, this is a unique way to showcase brie. Great for Sunday brunch (or anytime), alongside a slice of nice crusty bread and a salad.

Recipe Substitutions

If using a larger size round of brie, use 6 ounces after the rind is removed.
Nutrition Facts:
Total Calories Per Serving: 260, Total Fat: 11g, Saturated: 6g, Trans Fat: 0g, Sodium: 1000mg, Potassium: 721mg, Carbohydrate: 35g, Dietary Fiber: 7g, Protein: 7g
Allergens:
Milk

Directions

Print Recipe
  1. Melt butter in a soup pot over medium heat.
  2. Add diced onions, celery, and carrots. Cook, stirring occasionally until vegetables are slightly softened, about 2 minutes.
  3. Stir in diced potatoes, garlic, thyme, and black pepper.
  4. Add vinegar or wine to de-glaze bottom of pan. Add vegetable broth and bring to a simmer. Simmer for 10 – 20 minutes, stirring occasionally or until vegetables are tender. Add spinach and brie. Stir until brie is completely dissolved. Return soup to simmer, take off heat and serve.

Chef's Narrative

Light with a hint of creaminess, this is a unique way to showcase brie. Great for Sunday brunch (or anytime), alongside a slice of nice crusty bread and a salad.

Recipe Substitutions

If using a larger size round of brie, use 6 ounces after the rind is removed.
Nutrition Facts:
Total Calories Per Serving: 260, Total Fat: 11g, Saturated: 6g, Trans Fat: 0g, Sodium: 1000mg, Potassium: 721mg, Carbohydrate: 35g, Dietary Fiber: 7g, Protein: 7g
Allergens:
Milk

Ingredients

  • 2 tablespoons Lulubelle's™ Creamery unsalted butter
  • 1 yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 2 cups)
  • 2 carrots, peeled and diced (about 2 cups)
  • 1 pound red potatoes, diced (about 4 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh thyme leaves
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons white wine vinegar or white wine
  • 6 cups vegetable broth
  • 3 ounces fresh spinach, any thick stems removed, chopped
  • 2 4oz Willamette Valley Cheese™ French Prairie Brie, rind removed and cut into pieces

Nutritional Information

  • Potatoes are one of the best food sources of potassium.
 

Other recipes you might like

Green Muffins
Berry Blast Smoothie
Small Batch Strawberry Jam
See All Recipes