Light Onion Soup with Brie
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g onion (s)
- 10 g butter
- 1 teaspoon instant flour
- 1 pinch garlic paste
- 30 ml Cremefine for boiling, 15% fat
- 300 ml chicken broth or vegetable broth
- 20 g brie
- 1 teaspoon herbs, mixed (8 herbs), frozen
- 1 splash lime juice or lemon juice
- salt and pepper
- nutmeg
- 30 ml white wine
Print Recipe
Pin Recipe Instructions
- Peel the onions, cut in half and cut into thin slices. Heat the butter in a saucepan and slowly simmer the onions in it, stirring repeatedly - they should stay light.
- Dust the flour over the onions, stir and sauté for a short time.
- Pour in the wine, Cremefine and stock, add the garlic paste and the finely chopped brie. Mix everything well in the pot and simmer for about 15 minutes.
- After the cooking time, use a spoon to lift some of the onions out of the pot onto a plate and keep them warm. Now puree the soup with a blender to the desired consistency. Season to taste with the herbs, lime juice, salt, pepper and nutmeg.
- Pour the soup into a soup bowl, arrange the onions that have been kept warm on top, garnish and serve.
- The soup has about 330 Kcal.
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