Directions
Melt butter in a soup pot over medium heat.
Add diced onions, celery, and carrots. Cook, stirring occasionally until vegetables are slightly softened, about 2 minutes.
Stir in diced potatoes, garlic, thyme, and black pepper.
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.
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Ingredients
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2tablespoonsLulubelle’s™ Creamery unsalted butter
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1yellow onion, diced (about 2 cups)
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3celery stalks, diced (about 2 cups)
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2carrots, peeled and diced (about 2 cups)
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1poundred potatoes, diced (about 4 cups)
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2clovesgarlic, minced
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1teaspoonminced fresh thyme leaves
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1/8 teaspoonground black pepper
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2teaspoonswhite wine vinegar or white wine
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6cupsvegetable broth
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3ouncesfresh spinach, any thick stems removed, chopped
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24ozWillamette Valley Cheese™ French Prairie Brie, rind removed and cut into pieces
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