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Well, Apple Brie Appetizer Soup certainly surprised me! It’s reminiscent of a Brie appetizer that’s garnished with apples, but this recipe, made into a soup appetizer is a new twist on an old theme.

Serve your guests this delicious appetizer and they’ll want to skip dinner (just kidding!) It’s delicate in nature and the riper the Brie cheese, the deeper the flavor.

The sweetness of the apples makes for a nice contrast and the combination of the flavors usually pleases ever the pickiest of eaters.

What you’ll need for Apple Brie Appetizer Soup:
- 2 Tablespoons of butter
- 1 medium onion (chopped)
- 2 celery stalks with chopped leaves
- 3 cups of chicken stock
- 2 apples (cored and peeled - reserve the peels for garnish)
- 2 Tablespoon flour
- 1 8-ounce Brie round
- 1/4 cup of heavy cream
- salt (to taste)
- ground white pepper (to taste)
- Toasted almonds (sliced - used for garnish)

First, slowly melt the butter in a medium saucepan and stir in the celery, onions, and the cored apples. Saute the mixture on a low heat until every thing is soft and has turned golden in color. This will take about 10 minutes.

Next, stir in the flour and continue to cook the mixture for approximately 3 minutes - you’ll need to stir it the whole time you are cooking it.

Then, pour into the mixture 1 cup of the chicken stock and whisk it briskly until it becomes thick and a little bubbly.

Then, whisk in the remaining stock and bring it all to a boil. Reduce the heat, cover the mixture and simmer it for another 15 minutes or so. Sounds like a lot of work, and maybe it is a little more work than some appetizers, but it’s so worth it!

Take out of the saucepan whatever solids remain and puree them in a food processor or blender. Then return the pureed mix back to the saucepan.

Now, remove the rind from the Brie cheese and cube it. If you are going to serve this appetizer soup soon after preparing it, make sure the Brie is at room temperature. Otherwise, don’t remove the rind and cube until you are ready to use.

When you are ready to bring out this apple brie appetizer soup, reheat on low heat, then stir in the Brie cheese cubes. Melt the cheese slowly while you stir it once in awhile. Then, when the cheese is completely melted, whisk it all very briskly.

Now, puree the mixture a little if the consistency is not smooth. Then, stir the heavy cream into the mixture. Lastly, ladle the soup into your soup bowls and with the apple curls, garnish each bowl, topping with the toasted almonds.

This recipe serves 4 and works well as a first course. It is an delicious start for a roasted chicken entree or something along those lines.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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Cooking from scratch is fun and satisfying. To say that you made it yourself usually generates compliments. When it comes to making soup or stew there is a difference in the way each is made.

For example, soup is a thin watery dish, usually quite clear with vegetables and meat. To make a good tasting soup you first have to boil soup bones. Sometimes it is hard to find soup bones in the big supermarket so I ask the butcher for knuckle bones. I put the bones in a large pot of water with bay leaf, whole allspice, whole peppercorns and salt. I let them simmer for about two to three hours, adding more water if needed. Then I discard the bones and strain the liquid. Now you have the base for vegetable beef soup. I put cubes of beef in and cook for about half an hour. Sometimes a scum will form on top. If that happens just skim it off. Then I add diced vegetables. Potatoes, onion, celery, rutabaga, carrots and tomato are the basic ones I use. Bring the soup to a boil then let it simmer on low heat for two hours. Adjust the taste if you need more salt or pepper It will be delicious.

Stew on the other hand is a thick gravy with meat and vegetables. To make stew, first you have to cube your meat and dredge it in flour seasoned with salt and pepper. Next, brown it well in a heavy pot
with olive oil or your choice of fat. Bacon fat adds a little more flavor. At this time I like to add liquid. Sometimes I use red wine or a beer or two, but use water if you like. Whatever liquid you use make sure to let it cook enough to loosen the tasty brown stuff on the bottom of the pan. Then you put diced onions, celery, tomato, potato, carrots or whatever vegetables you like. Make sure to cover the ingredients with liquid and stir it up good so nothing is stuck to the bottom of the pot. Put the cover on and let it bake in the oven on medium heat for two hours. A bowl of stew and a slice of hot bread is a most welcome dinner on a cold wintry day.

I am a self-taught cook. Most of what I know is remembered from watching my great grandmother, my grandma and my mother. I do not use recipes very often and when asked for one I really have to think about it. You can find more tips at www.pothaven.com.

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