Celery, Cauliflower and Brie Soup



8 servings



1 stick unsalted butter
2 md. yellow onions, chopped
1 bunch celery, finely chopped
6 cups chicken stock
4 cups cauliflower florets
1 cup half and half
8 oz. Brie cheese, cut in sm. pieces
1 can (3 oz.) real bacon bits


Melt butter in a large, heavy saucepan over medium heat. Add onions, cover and cook until translucent, stirring occasionally. Add celery, cover and cook until softened, about 15 minutes, stirring occasionally. Add stock and cauliflower and bring to a boil.

Reduce heat and simmer until vegetables are tender. Remove from heat. Cool 10 minutes. Add half and half and Brie. Stir gently. Puree with a stick blender. Serve garnished with real bacon bits.

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