It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Roasted Carrot And Brie Soup
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- #66513
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 tablespoons butter (or margarine)
3 cups coarsely chopped carrots
1/2 cup coarsely chopped Spanish onions
6 cups chicken stock
salt, to taste
freshly ground black pepper, to taste
3 ounces Brie cheese, rind removed
3/4 cup whipping cream
directions
Melt butter in 9-inch square baking pan in 450 degrees F oven. Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
Transfer carrots and butter to large heavy saucepan. Add onions and cook until onions are translucent, about 3 to 5 minutes. Add chicken stock. Season with salt and pepper and simmer for 30 minutes or until carrots are soft.
Pour about one-third of the soup into blender. Cut cheese into small pieces and add to soup in blender; blend until smooth. Pour into a clean saucepan.
Blend remaining soup and add to saucepan. Add cream and correct seasonings if necessary.
added by
LadyEvanBaker
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 24, 2024
I discovered this recipe 5-6 years ago. It is amazing. I make it regularly and anyone that tries it thinks it's one of the best soups they ever had. It's one of the best I have ever had. I encourage anyone to try it. I have done different modifications over the years but always stay more or less true. I now always add 4-6 garlic cloves to roast with the carrots and I add the onion to the roasting pan as well. Every once in a while I will add a yellow potato. I do add at least 4oz more of brie because I love the flavor and I use an immersion blender right in the pot and it works fantastically, no need to move back and forth from a blender. Also sometimes to add texture to the soup I leave out some of the veg while blending and add it back in after. 10/10 recommend.
October 27, 2014
This is an outstanding soup, which I have made many times. To cut down on the fat content, I use 1/2 and 1/2, and it works well, provided that a rich broth is used and the carrots are pretty well browned. I don't peel the brie, and with thorough blending, the rind is not detectable. I use a stick blender in the pot, so transferring to a blender isn't necessary. Delicious soup.