Champagne Brie Soup

Ingredients

• 4 cups chicken broth

• ½ pound (2 sticks) butter

• ½ cup all-purpose flour

• 1 cup coarsely chopped onions

• ½ cup chopped celery

• ½ teaspoon white pepper

• ½ teaspoon cayenne (or other ground red pepper)

• 1 tablespoon salt

• 1 pound fresh Brie cheese, cut into small wedges (rind on)

• 2 cups heavy cream

• ½ cup champagne

Instructions

1. Make the roux:
   In a large skillet, melt the butter over low heat. Add the flour and whisk until smooth.

2. Sauté the vegetables:
   Add the onions and celery to the roux. Sauté for about 3 minutes, stirring occasionally.
   Stir in the white pepper and cayenne; cook for another 2 minutes. Set aside.

3. Build the soup base:
   In a 4-quart saucepan, bring the chicken broth to a boil.
   Stir in the sautéed vegetable–roux mixture until fully incorporated.

4. Add the Brie:
   Increase heat to high. Add the Brie and cook for about 2 minutes, stirring constantly until the cheese begins to melt.
   Be careful not to scorch the cheese.

5. Simmer:
   Lower heat and simmer for about 4 minutes, stirring constantly.

6. Strain:
   Remove from heat, strain the soup to remove solids, and return the liquid to the pot.

7. Finish the soup:
   Turn heat to high and cook for 1 minute, stirring constantly.
   Stir in the heavy cream and cook until almost boiling, about 2 minutes.
   Stir in the champagne.

8. Serve immediately.

Description text goes hereChickpea & Tomato Purée (Vegan & Gluten-Free)

Ingredients

• 1/3 cup onion, diced small

• 1/3 cup carrot, chopped

• 1/3 cup celery, chopped

• 1 oz oil (chef’s choice)

• 1 ½ tsp garam masala

• ½ tsp ground ginger

• 2 tsp kosher salt

• ½ tsp freshly ground black pepper

• 2/3 cup apple cider

• 1 can (15–16 oz) chickpeas, drained

• 1 can (15–16 oz) small-diced tomatoes

• ½ bunch cilantro, chopped

• 2 quarts water mixed with vegetable base or bouillon cubes

• Juice of 1 lemon

• Dash of cayenne pepper

• 1 can (14 oz) coconut milk

Instructions

1. In a pot, heat the oil over medium-low heat. Add the onion, carrot, and celery.
   Sweat the vegetables for about 5 minutes, until slightly softened.

2. Stir in the garam masala, ground ginger, salt, and black pepper.
   Cook for 1 minute to toast the spices.

3. Add the apple cider, chickpeas, diced tomatoes, cilantro, water with vegetable base, and lemon juice.

4. Bring to a simmer and cook for 20 minutes. Remove from heat.

5. Stir in a dash of cayenne pepper and the coconut milk.

6. Purée the mixture until smooth. Taste and adjust seasoning as needed.

Hearty Marsala Soup (Gluten-Free)

Ingredients

• 1 medium onion, diced small

• 2 celery stalks, chopped small

• 3 cloves garlic, minced

• 1 tablespoon oil or butter

• 8 oz sliced cremini or baby bella mushrooms

• 1 teaspoon fresh thyme

• 1 teaspoon fresh rosemary

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 oz Marsala wine

• 1 quart chicken stock

• 1 quart beef stock

• 1 can small-diced tomatoes

• 2 pounds cooked chicken (about one rotisserie chicken), diced or shredded

• 1 large Yukon Gold potato, small diced

• 2 tablespoons chopped fresh parsley

• Optional: ½ cup heavy cream

Instructions

1. In a large pot, heat the oil or butter over medium-low.
   Add the onion, celery, and garlic. Sweat for 5 minutes.

2. Add the mushrooms, thyme, rosemary, salt, and pepper.
   Cook for another 5 minutes, stirring occasionally.

3. Turn the heat up to medium-high. Add the Marsala wine.
   Stir off the heat briefly, then return the pot to the burner.

4. Add the chicken stock, beef stock, and diced tomatoes.
   Simmer for 5 minutes.

5. Add the cooked chicken and diced potato.
   Reduce heat to low and simmer for 10 minutes.

6. Taste and adjust seasoning.

7. Stir in the fresh parsley.
   If you want a richer soup, add the heavy cream at this point.