Creamy soup with brie cheese
Creamy soup is always a good idea. It caresses, delights and warms. Give it a French twist with brie cheese and fresh thyme. Of course, a baguette to serve is a must!
Ingredients · Servings For 4 people
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 leek
- 500 g carrots
- 250 g potatoes
- thyme
- 1 l vegetable broth
- 180 g brie cheese
- 80 ml cooking cream
Method · 35 min
- Heat the butter and oil in a saucepan, add the onion and fry until translucent, stirring occasionally. Gradually add the garlic, leek, carrots and potatoes, fry each type of vegetable for a while in the saucepan. Add the thyme, salt and pepper and pour in the stock.
- Cover and cook for 15 minutes or until the vegetables are tender. Cut the cheese into cubes and add to the soup with the cream and blend until smooth. If you have a slow blender, you can cut the cheese into a harder crust as a precaution.
- Place thin slices of cheese on top of the soup; if you want them to melt a little, put the plates under the grill for a few seconds. Sprinkle with thyme leaves and pepper. Serve with bread. SOMETHING EXTRA Cheese primarily softens the soup. If you want it to be more pronounced in taste, use a mature and aromatic piece. You can also replace Brie with camembert or its Czech moldy counterpart.