Brie Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Brie Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Brie Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 cups chicken stock
• 1/4 cup butter
• 8 tablespoons all-purpose flour
• 12 ounces Brie cheese
• 3/8 cup white wine
• 2 ounces julienned carrots
• 1/4 cup chopped celery
• 2 ounces fresh mushrooms, sliced
• 1/4 cup heavy whipping cream
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt butter in sauce pan over low heat

Step 2: Technique & Execution

Add flour and mix well, cooking until it just starts to turn golden

Step 3: Technique & Execution

Add stock and whip vigorously, bring to boil and reduce to simmer

Step 4: Technique & Execution

Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream

Step 5: Technique & Execution

Strain through fine sieve

Step 6: Technique & Execution

Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted