Aug 23, 2013 7:25 PM by Brian White
Chilled Cucumber and Brie Soup
½ White Onion, Diced
3 Ribs of Celery, Diced
3 Cloves of Garlic, Minced
1 Stick of Butter
1/3 Cup Flour
3 Cups Heavy Cream
¼ Wheel of Brie, Skinned and Cubed
2 Cups Chicken Stock
1 ½ Cups Sour Cream
1 Tablespoon Dill
2 European or Hot House Cucumbers, Peeled, Seeded and Diced Salt and Pepper to taste
Combine onions, celery, garlic, dill and butter and sweat over low heat.
Slowly incorporate flour.
Add Chicken Stock and Cream, bring to simmer. Add Brie.
Puree mixture using blender or emulsion blender.
Strain and chill.
After mixture is chilled, return to blender and add Cucumbers and Sour Cream.
Season with Salt and Pepper.