So often your relationships are set with people early on. When I first met Maggie, she was my new boss. I joined her staff as a Resident Advisor at The Ohio State University and worked for her for the next two years. During that time we became friends and have remained friends for the next 20+ years. In my mind Maggie is my former boss and a friend. My wife also knew Maggie very well back then, when Maggie was an advisor for a group my wife was on. My wife thinks of Maggie as a friend and former peer. Funny how those first relationship bonds remain. Here’s Maggie, my former boss and friend…
I could eat brie every day and be happy. Add some bacon- heck yeah, baby. However, when I saw this recipe on the Food So Good Mall, it did not initially appeal to me. But, I thought I’d give it a try. Thank. Goodness. Oh my, it is perhaps my favorite soup ever. I have paid a lot for fancy soup in fancy restaurants. This soup could be on the menu in the finest restaurants, and be a best-seller
I did change the recipe up a bit. First of all, I doubled it. The original one only made about 2 ½ cups of soup. Come one! When I make soup, I want it to last a few days- lunches, leftovers, sharing… more is always better with soup. I used heavy cream, added milk and white wine. I put wine or sherry in pretty much every soup I make. The recipe called to place the bacon in the pot. I decided I’d prefer it to remain crisp, so added it as a topping. Finally, although I did not do this, when I make it again I will use an immersion blender before serving to smooth out the bits of shallot and celery. The brie makes the soup incredibly silky, and blending the bits will only enhance the wonderful texture.
I took this to my office for a luncheon and we considered licking the pot. Ate every last drop. I can’t wait to make this again soon.
Brie and Bacon Soup
What you need:
8-10 oz of brie cheese, rind removed and cut into cubes
½ lb bacon, chopped
4 shallots, minced
1 stalk celery, minced
3 Tb butter
2 cups heavy cream or half and half
½ cup milk
4 cups chicken stock
1/3 cup dry white wine
salt and pepper to taste
What you do:
Melt butter in a stock pot. Add the minced shallots and celery. Sautee shallots and celery on medium heat for about 5 minutes until softened. Add the flour and stir well until flour has been well incorporated into the butter mixture. Add the chicken stock and bring to a boil then reduce heat and let simmer for about 20 minutes. In another pan, fry the bacon until crisp, set aside on paper towels to drain.
After the soup has simmered, add the cream and stir. Add the cheese, and stir until melted. Simmer for another 5 minutes. Use an immersion blender to smooth the soup.
Ladle into bowls, top each serving with crisp bacon.