Cape Cod Chef Bobby Gold’s recipe for Fall Apple Brie Soup will make you want to make it year round. Although it is perfect for one of those crisp autumn days. Here is Chef Gold’s answer to what to make for a Fall lunch or dinner.
Fall Apple Brie Soup
Serves 4 – 6
8 oz. Brie cheese – remove rind and cut into cubes
2 large apples – Granny Smith, Cortland or Macintosh
(all complement the soup well) – peeled, cored and diced
1 large onion – peeled and diced
1 large stalk of celery – diced medium
2 1/2 cups broth – vegetable, chicken or water
3 T butter
2 T all-purpose flour
1/4 cup heavy cream
1/2 t white pepper
1 T ground cumin
1 T ground ginger
salt to taste
Saute the onion, apples and celery in butter for 4-5 minutes.
Add the flour for the roux, cook 3 minutes and add the broth.
Cook until thickened, about 5 minutes.
Add the pepper, cumin and ginger. Place in the blender or food mill to blend.
Add the Brie and taste for salt.
Finish with heavy cream.