Preparation
time: 6 – 7 minutes Cooking time: 7-8
minutes
Note: this requires a good flavoured Brie that may take a few days to ripen.
Serves
4 – small
portions
INGREDIENTS
For
the soup
20g
cream cheese with garlic and herbs (eg. Boursin)
200g very ripe vegetarian Brie cheese cut into cubes.
(Note: to ripen the Brie, leave at room temperature for 2 – 3
days. Can be made with less ripe Brie, but the flavour will not
be as good.)
400ml vegetable stock
100mls single cream
2tsp/ 10ml cornflour
1 - 2tbs / 15 – 30ml dry white vegetarian wine (optional)
To serve
1 tbs/15ml chopped parsley
Cranberry toasts
4 slices French stick
1small jar best quality cranberry sauce
METHOD
1. Put all soup ingredients into a liquidizer and blend until smooth.
Strain through a sieve. Can be stored in fridge for 24 hours at this
point until ready to cook / serve.
2. When ready to cook / serve, prepare cranberry toasts. Lightly toast
the slices of French bread, then spread with a little cranberry sauce.
3. Put soup in a heavy based saucepan, making sure to gather any thick
mixture at the bottom of the container, and stir well. Gradually bring
to boiling point, stirring all the time, then simmer gently for 1 minute.
Serve in warmed soup plates with a slice of cranberry toast floating
on top, and the whole sprinkled with chopped parsley.
Note: for a crunchier texture French bread can be oiled and cooked in
a hot oven (200C) for 3 minutes.
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