Soups on! I could really eat soup all year round, but there is nothing like a hot bowl of soup on a cold day. Since we have no shortage of cold days in Chicago, better get some good soup recipes.
I had a lot of serving cheese from the Holidays including a giant wedge of brie, arguably the most delicious cheese there is. So instead of melting over bread and crackers, I wanted to break it down in a soup to enjoy.
To prepare the soups I got to use a new kitchen tool I got for Christmas, the Ninja Mega Kitchen System with blender and food processor. It was perfect for pureeing the onions, garlic and artichokes to add to the soup. Of course you don’t need the Ninja to make this, but you will need a blender, food processor and crock pot.
For the recipe I used roasted garlic. I had some time off for the holidays so I was able to prepare some fresh roasted garlic ahead of time. If you don’t have roasted garlic or don’t want to make it, use regular chopped garlic and sauté along with onions before combining with soup.
1/2 cup chopped onion
1 can artichoke hearts
8 cloves roasted garlic
1tbs chopped parsley
32 ounces chicken broth
4 ounces brie cheese
1/4 cup heavy cream
Salt, Pepper and Olive Oil
Turn on crock pot to high and add chicken broth.
In a small sauce pan add 1 tablespoon olive oil over medium heat. Add in chopped onion and saute until onion is translucent.
Once cooked, add onion, artichoke hearts, roasted garlic to food processor and blend until smooth.
Add artichoke blend to crock pot and along with chopped parsley and brie. For the brie, chop up into cubes or triangles before adding to soup.
Cook on crock pot on high for 4 hours.
After 4 hours, add to blender until smooth. Soup should be smooth. Add back to crock pot and stir in heavy cream and season with salt and pepper. Cook for an additional hour and stir well.
Serve hot with a big fat slice of bread.