CREAM OF RED PEPPER AND BRIE SOUP

BRIE SOUP

2 tablespoons butter
2 leeks, washed and chopped (white part only)
1 large scallion, chopped
1 stalk celery, chopped
1/4 cup all-purpose flour
4 cups chicken broth (I use  Better Than Bouillon Chicken Base)
8 ounces Brie Cheese (with rind) cubed
1/2 cup heavy cream
Cayenne, pinch of
Salt and freshly ground pepper to taste

In a large saucepan, melt butter and sauté leeks, scallion, and celery until translucent, about 3 minutes. Stir in the flour and cook thoroughly but not browned, about 3 minutes. Add chicken stock gradually, whisking as your pour. Simmer for 15 minutes, stirring occasionally so as not to burn. Make sure the celery is tender. Add brie until melted and incorporated. Salt and pepper to taste.

Either with a blender or emulsion blender, pureé the ingredients. Return to saucepan over medium heat and add cream. After mixed, set aside.

RED PEPPER SOUP

1 jar roasted red peppers (12 ounces), chopped
2 tablespoons butter
2 tablespoons all-purpose flour
Paprika, dash of
1 1/2 cups chicken broth (I use Better Than Bouillon Chicken Base)
1 cup heavy cream
Salt and freshly ground pepper

In a separate large saucepan, melt butter over low heat and add flour and paprika, cooking for about 2 minutes. Add chicken broth, stirring until incorporated. Add roasted peppers. Pureé in a blender or with emulsion blender. Return to saucepan and add cream. Salt and pepper to taste.

Garnishes:

1 jar sliced piementos ( 2 ounces)
Chives
Sour cream

Both soups should be the same consistency and same temperature. To serve, pour soups into heated bowl at the same time, insuring they stay separated. (I use 2 warm 4 cup glass containers with spouts to facilitate this step.) Top with your choice of suggested garnishes. 

Serves 4-6.