A delicious cream for special occasions. With a light base combines Brie cheese, cream and champagne to achieve a wonderful recipe.
Learn more about Victoria Cherniag Ruiz
Ingredients6 portions
Preparation
In a large pot melt the butter over low heat.
Add the echalots, and the chili and cook until golden brown.
Add the flour and cook for 1 more minute.
With a balloon whisk mix butter while adding cream and chicken broth.
Increase the heat to medium and continue cooking until it starts to boil. Lower the heat and cook for 5 more minutes.
Add the Brie, the scallion and the salt and pepper and mix until it is 100% dissolved in the soup. Add the Champagne.
Remove from heat and serve immediately.
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