Brie Soup with Brown Butter Sage
Brie Soup with Brown Butter Sage. It might be summer but sometimes we’re still feeling a cozy soup on a Monday. And this one is a big comfy cozy bowl of creamy cheesy goodness. Topped with fried sage leaves, drizzled with a little bit of that brown butter, and served with toasted bread. It’s the kind of dish that makes you want to eat soup alllll year long !!
So we definitely give soup a little bit of a break in the summer months. Usually I am feeling more salad or grilling vibes on a Monday, but sometimes you just need a cozy bowl of cheesy creamy goodness to start the week. Especially since I am feeling a little under the weather today…soup seemed like the perfect option for Monday dinner.
This soup is totally different than anything we have ever made before and if you’re a brie lover then this one is definitely for you. I mean its basically a bowl of melted cheese so how can you go wrong with that?! We topped it with crispy brown butter sage leaves, drizzled it with the brown butter, and paired it with some grilled bread. The brown butter gives it the perfect nutty flavor and the bread is perfect for dunking. Bread and cheese always goes good together, whether it’s in the form of soup or not. Ya know?
Anyway, I am feeling a bit sad that the weekend is over. But like I said I am a little under the weather so I am looking forward to having the week to refresh. But of course, I am still excited for another weekend at the beach because summer is officially in full swing. And even though tonight isn’t a summery bowl, you guys need to try it because its addicting !!
Ingredients
1/4 cup + 2 tablespoons butter; divided
1/2 sweet onion; chopped
3 stalks celery; chopped
1/4 cup flour
4 cups chicken broth
1/2 pound brie cheese; cubed with rind
1/2 cup heavy cream
salt and white pepper
10 - 15 sage leaves
Directions
Melt 1/4 cup of the butter in a large sauce pan over medium heat. Add the onions and celery. Cook for about 5 minutes or until softened. Stir in the flour and cook for 1 - 2 minutes. Slowly whisk in the chicken broth. Bring to a boil, stirring constantly. Lower the heat to a simmer and cook for about 15 minutes, stirring occasionally. Add the brie with the rind and allow to melt.
When the brie has melted, remove the saucepan from the stove. Using an immersion blender, puree until smooth. Return back to the heat and stir in the cream. Season with salt and white pepper. Keep warm.
In a small skillet, melt the remaining 2 tablespoons of butter until browned. Add the sage leaves and cook until crisp. Serve the soup topped with the sage leaves and drizzled with the brown butter.
