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🍲 Creamy Brie and Pear Soup with Porcini Oil

478 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• 1 stalk celery
• 2 pears
• 150 g floury potatoes
• 2 tbsp butter
• 600 ml poultry broth
• 50 g crème fraîche
• 100 g brie
• salt
• pepper (from the mill)
• 60 ml olive oil
• 5 g dried porcini mushrooms

Instructions

1. 1. Thoroughly wash the spring onions, celery, pears, and potatoes.
2. 2. Remove the tough ends of the spring onions and peel the pears and potatoes.
3. 3. Cut all four ingredients into small, uniform pieces.
4. 4. Heat the butter in a pot over medium heat.
5. 5. Add the spring onions to the hot butter and sauté them briefly until soft but not browned.
6. 6. Add the celery, pear pieces, and potato pieces to the pot.
7. 7. Deglaze the vegetables with the vegetable broth.
8. 8. Simmer the soup over low heat for about 15 minutes until the vegetables are tender.
9. 9. Puree the soup until smooth using a hand blender.
10. 10. Check the consistency: simmer the soup to thicken it if it is too thin, or add more broth if it is too thick.
11. 11. Stir in the crème fraîche and the diced brie pieces into the hot soup.
12. 12. Season the soup to taste with salt and pepper.
13. 13. Gently heat the porcini oil in a small frying pan or pot.
14. 14. Add the porcini mushrooms to the warm oil and let them steep for about 5 minutes over low heat.
15. 15. Allow the mushroom-oil mixture to cool down completely.
16. 16. Puree the cooled mushrooms in the oil until a smooth paste forms.
17. 17. Serve the finished brie-pear soup on plates or in bowls.
18. 18. Drizzle the prepared porcini oil over the soup and serve immediately.

Nutrition per serving

• kcal: 478
• Protein: 14 g · Fett/Fat: 39 g · Carbs: 18 g