4 tablespoons butter (1/2 cube)
onion (1 medium onion), chopped
3/4 cup celery (1 stalk celery), sliced
1/4 cup all-purpose flour, sifted
2 cups milk or half and half
1 (15-ounce) wheel Brie, rind removed and cut into 1-inch cubes
1 tablespoon freshly-grated Parmesan cheese
2 tablespoons green onions, thinly sliced
In a heavy saucepan over medium-low heat,
Add onions and celery and sauté 5 to 10 minutes
or until softened.
Add flour and cook 1 minute.
Gradually add liquids, stirring constantly
until slightly thickened.
(Soup can be made in advance to this point
and stored in refrigerator until serving time.)
Over low heat, add cubes of Brie cheese. Use
a heat-proof rubber spatula and stir constantly until all of cheese has completely melted. Add salt and pepper as desired.
Garnish with Parmesan cheese and thinly sliced
SERVES 4 to