"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Carrot and Brie Soup Recipe

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This recipe for Roasted Carrot and Brie Soup, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
2 T Butter
3 C Coarsely chopped carrots
1/2 C Coarsely chopped onion
6 C Chicken Stock
3 oz Brie Cheese - rind removed
1/4 C Whipping Cream

Directions:
Directions:
1. Melt butter in 9" square baking pan in 450 oven. Add carrots and roast for 20 minutes until lightly browned, stirring occasionally.
2. Transfer carrots and butter to large heavy saucepan. Add onions and cook until onions are translucent, about 3 to 5 minutes.
3. Add shick stock. Season with salt and pepper and simmer for 30 minutes until carrots are soft.
4.Pour about 13 of the soup into a blender. Cut cheese into small pieces and add to soup in blender and blend until smooth.
5. Pour into clean saucepan and blend remaining soup and add to the saucepan.
6. Add cream and correct seasonings as needed.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 Hour
Personal Notes:
Personal Notes:
This was on the menu of the Chateau Whistler resort.

 

 

 

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