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Minnesota Brie & Apple Soup

Source of Recipe

by Laurel, from Star Tribune


Recipe Introduction

Note: "Heartland Cuisine," a Star Tribune 1990 feature highlighting eight Midwestern chefs focusing on local ingredients -- including chef Lenny Russo at Faegre's in Minneapolis and Ken Goff at the Dakota Bar and Grill in St. Paul -- featured Goff's recipe for his signature soup.

List of Ingredients

� 3/4 c. chopped onions
� 1/2 c. finely sliced leeks
� 1� lb. tart apples, peeled and cored
� 1� quarts clear chicken stock
� 2 bay leaves
� 1 tsp. dried thyme
� 2 quarts whipping cream
� 6 small red potatoes, peeled and cut into 1/2-in. dice
� 1 whole branch fresh rosemary
� 1 lb. domestic Brie cheese, cut into pieces
� Salt and freshly ground white pepper to taste
� Apple and rosemary garnish


Recipe

In a large pot over medium heat, stew onions, leeks and apples until onions are well softened. Add chicken stock, bay leaves and thyme. Bring to a boil and cook until onions are completely tender. Remove bay leaves.

In a separate heavy-bottomed soup pot over medium heat, cook cream, potatoes and rosemary until potatoes are completely softened. Remove rosemary. Combine contents of both pots and carefully pur�e in a blender a batch at a time, adding cheese bit by bit. Adjust seasoning to taste. Serve garnished with a very thinly sliced apple and a sprig of fresh rosemary.