Brie 'n' apple soup from Bistro du Soliel. (Kirk McKoy / Los Angeles…)
Tonight's dinner suggestion is a Culinary SOS request from Leslie in Mar Vista, who writes:
"As an occasional special of the day, Bistro du Soleil in Playa del Rey serves an especially tasty apple-Brie soup. In fact, a friend sent an email to the restaurant saying that she was coming to celebrate her birthday with friends and asked if it would prepare the soup for that evening. The restaurant obliged, and I had a serving of the most delicious soup. Do you think the restaurant would further oblige and provide the recipe?"
We love the simplicity of this recipe and the way the flavors pair so naturally. The tart apple notes brighten the soup, complementing the rich creaminess of the melted Brie for an easy yet wonderfully flavorful dish. The recipe comes together in about an hour, and you can find it below.
For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
Apples 101 ... and 52 recipes
Go behind the scenes at the Test Kitchen
Browse hundreds of recipes from the L.A. Times Test Kitchen
You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at email@example.com.
Brie 'n' apple soup
Total time: 1 hour
Note: Adapted from Bistro du Soleil. This soup can be made ahead of time through Step 3 and chilled; reheat the purée before continuing the recipe.
2 tablespoons butter
1 small onion, finely chopped
3 stalks celery with leaves, finely chopped
2 large or 3 medium tart apples, such as Granny Smith, peeled, cored and diced
2 tablespoons flour
3 cups chicken broth, divided
1/2 pound cold Brie, rind removed and cheese cut into 1/2 -inch cubes
1/4 cup heavy cream
1/2 teaspoon finely chopped fresh thyme
Salt and pepper
Brown sugar to taste
Parsley for garnish
1. In a large saucepan over medium heat, melt the butter. Stir in the onion, celery and apple and reduce the heat to low. Cook, stirring occasionally, until the contents are soft and slightly golden, about 10 minutes.
2. Sprinkle the flour over and stir to coat the contents. Continue to cook, stirring constantly, for 3 minutes to moisten the flour.
3. Whisk in 1 cup of the chicken broth. Increase the heat to medium and continue to whisk until the broth has thickened and begins to bubble, about 3 minutes. Whisk in the remaining broth and bring the contents to a brisk boil, stirring frequently. Reduce the heat to a gentle simmer, cover the saucepan and simmer for 15 minutes. Remove from heat and purée the soup in a blender or with an immersion blender. Strain the purée into a clean saucepan. The soup can be made up to this point and chilled; reheat the purée over low heat before serving.
4. Heat the purée over medium-low heat and stir in the Brie cubes. Cook, stirring occasionally, until the cheese is fully melted, then whisk until the soup is completely smooth. Whisk in the heavy cream and thyme, and season to taste with salt and pepper and optional brown sugar.
5. Garnish the soup with parsley before serving. This makes about 1 quart soup.
Each serving: 389 calories; 15 grams protein; 22 grams carbohydrates; 3 grams fiber; 27 grams fat; 17 grams saturated fat; 93 mg. cholesterol; 678 mg. sodium.