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Categories:
cream cheese Brie Cheese vegetable stock cream cornflour white wine parsley baguettes cranberry sauce
Viewed: 73 - Published at: 9 years agoIngredients
- 20 g cream cheese with garlic and herbs
- 200 g ripe brie cheese, cubed
- 400 ml vegetable stock
- 100 ml single cream
- 2 teaspoons cornflour
- 2 tablespoons dry white wine
- 1 tablespoon chopped fresh parsley
- 4 slices French baguettes, cut on diagonal
- 6 tablespoons cranberry sauce
Method
- Put all soup ingredients in a blender and whizz.
- Strain.
- Soup can now be stored for upto 1 day.
- When ready to serve toast bread and top with cranberry sauce.
- Heat soup in a heavy based saucepan, stirring well.
- Gradually bring to boil and simmer for one minute.
- Serve sprinkled with parsley and with a cranberry boat floating in the soup.
