REC - Brie Cheese Soup / Sweet Potato Soup - RFC Cookbook page 22

rec.food.cooking - cookbook - page 22
Soups, Salads & Vegetables

Brie Cheese Soup

6 cups (1.5 l) homemade chicken stock
2 ounces (60 g) sweet butter
2 ounces (60 g) flour
12 ounces (340 g) Brie cheese
3 ounces (60 g) dry white wine
2 ounces (60 g) carrots, julienned
2 ounces (60 g) celery, julienned
2 ounces (60 g) mushrooms, thinly sliced
2 ounces (60 g) heavy cream
salt and pepper
chives or flat-leaf parsley to garnish

Allow Brie to come to room temperature with rind removed. Melt butter
in
saucepan over low heat. Add flour and mix well, cooking until it just
starts
to turn golden. Add stock and whip vigorously, bring to boil and
reduce to
simmer until the veloute is reduced to 2/3 of its original quantity
and the
sauce is the consistency of heavy cream. Strain through a fine sieve.
Return veloute to saucepan over low heat and add Brie. Cook slowly,
stirring occasionally, until the cheese has melted. Add wine and
vegetables and simmer lightly until the vegetables are tender. Heat
heavy
cream over low heat and add to soup. Season soup with salt and pepper.
Garnish with chives or parsley. The flavor of this soup can vary
depending on the degree of ripeness of the Brie cheese. Brie can be
ripened by sitting out at room temperature for 3-9 hours, depending on
personal preference. Serves 6

Source: Gloria Puester - Colorado, USA

Sweet Potato Pudding

3 sweet potatoes, rather large
butter
2 eggs
1/4 cup (about 50 g) sugar
milk
rind of one lemon, grated
salt
1 teaspoon lemon extract
nutmeg, optional

Boil potatoes until soft. Peel while still hot; mash with butter and
sugar,
about a tablespoon of butter per potato. Beat eggs slightly and add to
potatoes. Add grated rind and stir. Add enough milk to make the
mixture
very soupy and put in about 1-2 teaspoons lemon extract. Add salt to
make very lightly flavored. Sprinkle with nutmeg if desired. Bake at
350F
(180C) until done. Serves 6.

Source: Christine Dabney - California, USA