Cream of Brie Soup Recipe

Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent about 5 minutes. Stir in the flour and cook for 3 minutes stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender about 20 minutes stirring occasionally. Stir in the Brie cheese and allow to melt for about 5 minutes.

Pour the soup into a blender filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve garnish with red and green pepper strips.