This recipe comes to us from the extraordinary Devaki Das, a fellow food blogger and lover of global cuisine. You can read more about her in this interview, and visit her site for myriad drool-worthy recipes at Weave a Thousand Flavors. Just promise me that if you cook any of her food, invite me over for dinner. She is a master of her craft!
Roasted Apple, Brie & Thyme Soup
4-5 granny smith (or similar tart) apples
1 medium yellow onion
4-5 sprigs of fresh thyme
3 celery stalks
8 oz. of brie
2 1/2 tbs. of olive oil
4 cups chicken broth
1/2 tbs. chopped thyme leaves
1/3 c. of light brown sugar
1 tsp. of butter
1/2 c. of heavy cream
Preheat the oven to 375°. Peel, discard skin & ends from the onion and dice. Remove the stems from the apples and roughly cut into 1″ pieces. Now separate the leaves from 3-4 sprigs of thyme and roughly chop to yield 1/2 tbs thyme leaves. Cut and discard the leaves and bottom 2″ inches of the white colored stalks of celery. Cut the remaining stalk into 1″ pieces. Place the onion, celery, thyme and apples on a baking sheet. Pour 2 1/2 tbs of olive oil over the veggies and stir with a spoon or fingers to coat. Place in the oven for 30 minutes or until the apples and all the other veggies are soft.
Empty the contents from the baking tray into a blender. Add 1 1/2 cups of chicken broth and puree for a few minutes till completely mushy and blended.
Place a large sieve on top of a large pan. Empty the pulp into the sieve. Add 1 cup of chicken stock and with a spoon & stir vigorously. Add another cup of chicken stock and keep stirring till all the goodness from the sieve is in the pan and all that is left is a dry pulp. Discard the pulp in the sieve.
Cut away all the rind from the brie cheese and cut into chunks. To the soup in the pan, add the remaining 1/2 cup chicken stock, butter, heavy cream, chopped thyme leaves & brown sugar. On medium heat warm through for a few minutes until the sugar is melted and the soup is warm but do not allow to boil. Add the cut Brie cheese chunks and stir till the cheese melts. Once again do not allow the soup to boil and keep on medium heat. Taste and adjust seasonings such as sugar and thyme. We found we needed no salt so none was added. To serve, plate into individual bowls or into a tureen.
Optionally, I added a bit of olive oil and chives to the top of the soup for color. You could also top with a few shreds of braised short rib for a decadent bistro meal. But don’t go too crazy – this soup is a stunner all on its own.