Normandy Brie Soup with Fresh Black Truffles

the Big Beers dinner
  • ½ cup shallots
  • 1 teaspoon garlic
  • 2 cups dry white wine
  • 2 ounces white truffle oil
  • 2 quarts chicken stock
  • ½ cup white roux
  • 2 pounds brie cheese
  • ½ cup Parmesan cheese
  • 3 cups heavy cream
  • Salt and white pepper
  • Sliced black truffle
  • Fresh chervil

Sweat the shallots in the truffle oil (do not brown), add the white wine, garlic and reduce by half. Add the chicken stock and thicken with a roux. Add the brie cheese, Parmesan cheese and adjust the consistency. Strain the soup, add the cream and adjust the seasoning. Garnish with black truffle, truffle oil and sprig of fresh Chervil.

Published on July 8, 2010
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