Perfect for a cool fall day, we featured this recipe at our Hearty Pasta & Soups Culinary Class in September and it was a crowd favorite.
Roasted Apple and Brie Soup
Makes 8 servings, approx 2 qts
2 tablespoons Butter
6 Granny Smith Apples, quartered and seeded
1 large sweet Onion, large dice
1 Leek, white part only, rough cut
1 Celery Heart, with leaves
1 small bulb Celery Root, peeled and diced
3 cups Cider
3 cups Chicken Broth
1 cup Heavy Cream
1# Brie, rind removed, and cut into pieces
2 tablespoons Cider Vinegar
Salt & pepper to taste
Melt butter in 4 qt pot and toss half with cut apples. Roast apples in 350° oven until golden brown. Sauté onion, celery, leek, and celery root until tender. Add roasted apples. Add cider, reduce by half. Add chicken broth, simmer 10 minutes, whisk in brie. Puree and strain through china cap. Bring back to simmer, do not boil! Add heavy cream and adjust seasoning.