Apple Brie Soup
- 1/2 cup butter
- 1/2 cup flour (I used wheat flour)
- 3 cups whole milk
- 1 lb. Brie, rind removed, diced small
- 2 Granny Smith apples, peeled, cored and diced
- lemon juice to keep the color in apples
- 1 tsp salt
Melt butter in a large saucepan. Gradually add flour and salt to make a smooth roux. Cook several minutes. Add apples to roux* and stir. While stirring constantly, add apple juice, followed by milk. Puree the mix. Finish by dropping in Brie pieces one at a time.
*Roux is a mixture of flour and butter to be used as a thickening agent. Traditionally, it is equal parts fat and flour by weight.