Preparation time: 6 – 7 minutes Cooking time: 7-8 minutes Note: this requires a good flavoured Brie that may take a few days to ripen. Serves 4 – small portions INGREDIENTS For the soup · 20g cream cheese with garlic and herbs (eg. Boursin) · 200g very ripe vegetarian Brie cheese cut into cubes. · (Note: to ripen the Brie, leave at room temperature for 2 – 3 days. Can be made with less ripe Brie, but the flavour will not be as good.) · 400ml vegetable stock · 100mls single cream · 2tsp/ 10ml cornflour · 1 - 2tbs / 15 – 30ml dry white vegetarian wine (optional) To serve · 1 tbs/15ml chopped parsley · Cranberry toasts · 4 slices French stick · 1small jar best quality cranberry sauce
1. Put all soup ingredients into a liquidizer and blend until smooth. Strain through a sieve. Can be stored in fridge for 24 hours at this point until ready to cook / serve. 2. When ready to cook / serve, prepare cranberry toasts. Lightly toast the slices of French bread, then spread with a little cranberry sauce. 3. Put soup in a heavy based saucepan, making sure to gather any thick mixture at the bottom of the container, and stir well. Gradually bring to boiling point, stirring all the time, then simmer gently for 1 minute. Serve in warmed soup plates with a slice of cranberry toast floating on top, and the whole sprinkled with chopped parsley. Note: for a crunchier texture French bread can be oiled and cooked in a hot oven (200C) for 3 minutes. Recipes from www.vegsoc.org