Chef Recipes

Creamy Brie Soup

By Chef Willis Getchell
Scottsdale Culinary Institute

Serves 6

1 head Garlic, unpeeled
¼ cup Butter
½ cup flour
6 cups Chicken Stock
¼ cup Carrots, 1” julienne
¼ cup Celery, sm. Dice
6 oz. Brie Cheese, rind removed
¼ + 2 Tbs. White wine or Champagne
¼ cup heavy cream
¼ cup Cremini mushrooms, sliced thin
Salt
Fresh Ground Black pepper

1. Roast Garlic, Cut off the top part of head to expose cloves. Drizzle with olive oil and roast at 350 for 30-45 minutes, or until cloves are soft and juices are brown. Squeeze to remove garlic from skin. Reserve and mash 6 cloves. Wrap and store remainder.
2. In a large pot, melt butter and incorporate flour gradually, whisking frequently. Cook roux until it smells like cookies baking!
3. Whisk in chicken stock. Bring this to a boil. Let cook and reduce until thickened slightly.
4. In a sauté pan, melt 1 Tbs. Butter. Add carrots and celery and sweat for 2-3 minutes. Set carrots and celery aside on a plate.
5. Add the Brie to the soup over a low heat. Stir constantly to avoid scorching.
6. When Brie has melted, add wine, carrots and celery. Simmer until vegetables are tender.
7. Warm heavy cream in separate saucepan or in microwave. Stir the warm cream into the soup with the mashed, roasted garlic and mushrooms.
8. Adjust seasonings with salt and pepper. Garnish w/ minced chives and buttery croutons.

**Chef’s note
Preheat oven to 400, cut off the crusts of an unsliced loaf of bread, cut bread into1/2” cubes. Heat a large sauté pan and melt 3 Tbs. butter w/ 2 Tbs. Extra Virgin Olive oil. Add the bread cubes, toss to coat/soak thoroughly and then bake until golden brown and crunchy.

Chef Willis Getchell, CEC 2005