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Asparagus-Brie Soup


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  • 8 oz. Brie
  • 1/2 c. butter
  • 1/2-1 c. asparagus (or artichokes)
  • 1/2 c. finely chopped celery
  • 1/2 c. finely chopped carrots
  • 1/2 c. finely chopped onions
  • 1/2 c. flour
  • 2 c. chicken broth
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1/2 c. heavy cream


Servings 6


Step 1

Cut the rind off the Brie. Saute vegetables in butter until tender. Add flour and cook until lightly colored. Add broth, bay leaf, and thyme. Cook until liquid thickens. Add the Brie and stir until melted. Stir in the cream.


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