THE SEDONAN - Magazine - Page 34
Normandy Brie Soup
by Chef Mercer Mohr
SERVINGS:6 OZ EACH
PREPPING TIME: 30 MIN
COOKING TIME: 20 MIN
TOTAL: 16 SERVINGS
Ingredients
1½ cup shallots
½ cup white roux
1 tsp. garlic
2 lbs. Brie cheese
2 cups dry white wine
½ cup Parmesan cheese
2 ounces white truffle oil
2 cups heavy cream
2 quarts of chicken stock
Salt and white pepper
Fresh Chervil
Directions
1. Sweat the shallots in the truffle oil (do not brown)
2. Add the white wine, garlic and reduce by half.
3. Add the chicken stock and thicken with the white roux.
4. Add the Brie cheese, Parmesan cheese and adjust the consistency.
5. Strain the soup, add the cream and adjust the seasoning.
6. Garnish with black truffle, truffle oil and sprig of fresh Chervil.
7. (You can substitute a slice of black olive for the truffle)
