Garlic Brie Soup

Author: Monica Ming

Ingredients:

• 16 oz of brie cheese or vegan brie cheese (cut into very small cubes)

• 3 stalks of celery (diced)

• 1 carrot (diced)

• 8 cups of water

• 1 cup of heavy cream or half and half or milk or unflavored nut milk

• 2 tbsp of chicken bouillon or vegetable bouillon

• 3 tbsp of garlic (minced)

• 1/2 onion (diced)

• 1 stalk of scallions

• 2 tsp salt

• 2 tsp black pepper

• 1 loaf of rustic bread

Optional ingredients:

• 4 oz of raw scallops

• 4 oz of raw shrimp (deveined)

• 4 oz of raw clams

• 4 oz of tofu (vegan option)

Tools:

1. Skillet

2. Large pot

Instructions:

1. In large pot, boil water. Add chicken bouillon, heavy cream/milk.

2. Toss in brie into pot. Lower heat. Simmer for 30 minutes.

3. Preheat the oven to 375 degrees Fahrenheit.

4. Place onion and garlic in baking tray. Roast for 30 minutes.

5. Using an immersion hand blender, mix the brie until soup is creamy. Make sure there are no more chunks of brie in pot.

6. Turn skillet on high heat. Quickly add onions and garlic. Toss in scallops, shrimp, and clams. Saute until all cooked.

7. In large pot, add sauteed seafood, followed by celery and carrots.

Serve with sliced rustic bread.