Ingredients
4 tbls butter
1/2 cup all-purpose flour
5 1/2 cups chicken stock
3 ounces sun-dried tomatoes
2 tbls chopped fresh parsley or 2 tsp dried
1 tsp garlic
8 to 9 ounces mature Brie cheese (unpeeled), at room temperature cut into 1-inch cubes
2 cups heavy cream
2 tbls grated Parmesan cheese
Preparation
In a heavy Dutch oven slowly melt butter over low until it foams, then add flour and cook, stirring constantly, until butter mixture starts to brown. Gradually whisk in chicken stock until smooth; heat to boiling. Stir in sun-dried tomatoes. Reduce heat and simmer over very low heat 30 minutes, stirring and pressing tomatoes against the side of the pot frequently to release as much pulp from the tomatoes as possible. Add parsley and garlic; simmer 5 minutes longer, stirring and pressing tomatoes against side of pot. Stir in cubed Brie heavy cream and Parmesean cheese. heat over low heat until cheese melts. DO NOT BOIL Press soup mixtue through a fine mesh sieve into heated soup tureen. Serve immeditly.*
*Soup may be reheated over very low heat with frequent stirring.
