Normandy Brie Soup With Black Truffle 9/16- Recipe

SIDES & SOUPS

1. 1

   Mise en place

   Prepare Normandy Brie Soup with Black Truffle (9/16-): Peel and finely chop the onions. Peel and mince the garlic. Cut Brie into 1-inch cubes. Slice baguette into 8 slices. Grate or chop parsley. Measure Calvados, stock, cream, thyme, bay leaf, salt, pepper, and parsley; set aside.

2. 2

   Sauté aromatics

   In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add onions with a pinch of salt and cook, stirring occasionally, until soft and deeply caramelized, about 15-20 minutes.

3. 3

   Add garlic and roux

   Add garlic and cook 1 minute until fragrant. Sprinkle flour over the onions and cook, stirring, for 2 minutes to form a light roux.

4. 4

   Deglaze and simmer

   Pour in Calvados to deglaze, stirring to lift browned bits from the bottom. Allow the alcohol to cook off for 1-2 minutes. Add the vegetable stock, dried thyme, and bay leaf; bring to a gentle simmer.

5. 5

   Melt Brie

   Add Brie cubes to the simmering liquid. Stir until the cheese is completely melted and the soup begins to thicken, about 5-7 minutes.

6. 6

   Finish the base

   Stir in heavy cream. Season with salt and black pepper to taste. Remove and discard the bay leaf.

7. 7

   Final texture

   If desired, blend the soup with an immersion blender until velvety, leaving some texture optional. Taste and adjust seasoning as needed.

8. 8

   Toast & serve

   Toast baguette slices until crisp. Optionally rub with a cut garlic clove. Drizzle a little truffle oil on the surface, then ladle hot soup into bowls. Garnish with shaved black truffle and chopped parsley; serve with the toasts.