Brazen Brie Soup

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This is part of the veg society's 2006 sinners" christmas menu. It needs a good flavoured brie so buy the best you can afford. If you need to "ripen" the brie i.e. It dosent have much smell when you get it you can leave it at room temp for 2 - 3 days to ripen"

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Steps

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Put all soup ingredients in a blender and whizz.

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Strain.

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Soup can now be stored for upto 1 day.

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When ready to serve toast bread and top with cranberry sauce.

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Heat soup in a heavy based saucepan , stirring well.

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Gradually bring to boil and simmer for one minute.

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Serve sprinkled with parsley and with a cranberry boat floating in the soup.

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Ingredients

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cream cheese with garlic and herbs, brie cheese, vegetable stock, single cream, cornflour, dry white wine, fresh parsley, french baguettes, cranberry sauce