Cream of Brie Soup

Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine) In a 3-quart kettle, sauté the onion and the celery in the butter until limp. Stir in the flour. Remove from the heat. Stir in the milk and chicken broth using a whisk to mix well. Return to the heat and simmer, stirring constantly, until the soup thickens. Add the cheese (please, don't remove the wonderful rind!) and stir until melted. Run all of this through a food processor or blender until very smooth. Correct seasoning with salt and pepper. Serve very hot with chive garnish. Serves 6

Posted to FOODWINE Digest 12 Dec 96 From: "J. Meade" <meade@AURACOM.COM> Date: Thu, 12 Dec 1996 23:17:45 -0400