Serves 4
Recipe by: Norfolk County’s Two Fairly Fat Guys
Ingredients
- 8 oz brie cheese, rind cut off, cut into cubes
- 2 large Norfolk County apples peeled, cored and cut into 1inch cubes
- 1 large yellow onion, peeled and roughly chopped
- 1 stalk celery, roughly chopped
- 3 1/2 cups chicken stock or water
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1/4 cup heavy cream
- 1/2 tsp white pepper
- 1 tsp ground cumin
- 1 tsp ground ginger
- salt to taste
Methods/ Steps
Melt the butter in a large pot over medium heat. Add onions, apples and celery. Sauté until soft (about 8-10 minutes). Add the flour to make a roux and continue to cook for another two minutes. Pour in the chicken stock or water while continuing to whisk the mixture. Add the pepper, cumin and ginger. Bring to a boil. Reduce heat to simmer and continue to cook for 15 minutes. Remove the mixture from heat and purée in a blender or food processor. Return the puréed mixture to the pot and bring back to a medium temperature. Add the cheese cubes. After the cheese has melted, mix together well. Add salt to taste. Just before serving, whisk in the heavy cream. Serve with good bread.
