For Easter dinner we made one of the most decadent, delicious soups I have every had the pleasure of eating. Asparagus Brie Soup. Believe it or not, I got this recipe from a hotel caterer! We have a conference every January for my job, and one year this was served. I don’t even remember where at this point. 99% of the time convention food is horrible, right? Well this one year the event planner at my company requested all organic food, with lots of vegetarian options. It was fantastic. Even more fantastic was that the caterer shared the recipe for this soup…after I hounded her for the entire week. It has become a huge family favorite.
Asparagus Brie Soup
1 yellow onion, diced
1 large carrot, diced
3 celery stalks, diced
5 garlic cloves, pressed
4 tablespoons olive oil
3 bunches of asparagus, diced
2 cups white wine
6 cups vegetable stock
1 cup heavy cream
1 lb brie cheese, rind removed and cubed
Heat the oil in a large soup pot. Add the carrots, onions and celery. Sweat until they are soft, about 10 minutes. Add the asparagus and saute for 5 minutes. Add the wine and reduce by half. This will take about 10 minutes.
Add the stock and bring the mixture to a boil. Turn the heat to a simmer and simmer for 20 minutes, or until all the vegetables are tender.
Puree the soup in a blender, in batches. Be very careful not to burn yourself. Make sure to hold the lid closed with a towel or hot pad.
Return the soup to the pot and add the cream. Bring it to a boil. Then add the cheese one cube at a time using an immersion blender to mix, if you have one. Otherwise use a whisk.
Serve with a crusty bread and a big salad. I also highly recommend drinking the other half of the wine bottle you used to make the soup.
A votre santé!