I suppose you think that right about here I'm going to wow you with some delicious new substitute for cheese and crackers that I learned in some 12-step program. You are expecting that I scoured the world web of recipes and have discovered the Holy Grail--an hors d'oeuvres that pairs beautifully with wine, tastes amazing, and has negative calories. OK, two out of three isn't bad. Today I offer champagne brie soup. On a cold night, this soup, which blends butter, heavy cream and a full pound of melted brie is a religious experience. What can I say? The beauty of this dish is that it is so absolutely, positively laden with fat and calories that by comparison, cheese and crackers is downright healthy. I have to justify my addiction somehow. Just like methadone is better than heroin, cheese and crackers is better than champagne brie soup. Hey--whatever it takes to support my habit.
Champagne Brie Soup
1. Melt 2 sticks of butter over low heat.
2. Add 1/2 cup flour and beat with a whisk. This is called a roux. It is very very fattening.
3. Add 1 cup chopped onion and 1/2 cup chopped celery and saute until the onions are translucent and the celery is tender; about 3-5 minutes.
4. Add 1/2 tsp white pepper and 1/2 tsp. red pepper. Actually measure these out. I don't know why, but each time I've guesstimated the soup has turned out too spicy or too bland, and when I measure, it's perfect. Weird; it's not like this is baking.
5. Add 4 cups of chicken broth and turn to high heat. Don't let the chicken broth fool you. There is nothing remotely healthy about this soup.
|Remove the rind. It tastes like chalk.|
7. Lower the heat and add 2 cups of heavy cream and 1/2 cup of champagne.
8. Continue to simmer until heated through and serve.