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Dutcher Crossing 2004 Alexander Valley Chardonnay and Brie and Garlic Soup in mini Bread Bowl

Presented by: Tina and Paul Cuneo

Brie and Garlic Soup

3 tlbs butter
6 garlic cloves- chopped (add more depending on your taste for garlic)
¼ cup all-purpose flour
2-1/2 cups chicken stock
2/3 cup dry white wine
½ tsp dried thyme
salt and pepper to taste
6 oz good brie cheese (rind removed) cut in cubes
2/3 cups half and half


Melt butter in large saucepan, Add garlic and cook on low heat for 3 –4 minutes. Don’t burn the garlic. Stir in flour then gradually blend in the stock. Stir in the wine and thyme then salt and pepper to taste. Simmer 10 minutes.

Strain mixture to remove garlic pieces. Using a fine mesh strainer helps this process.

Put the mixture back in the saucepan and add the brie. Cook over low heat until the brie is melted and mixed in. Strain one last time to remove any rind.

Put the mixture back in the saucepan, slowly add the half and half and heat to desired temperature.

I like to serve this in individual bread bowls that are slightly heated in the oven. For the tasting I served them in the smaller Kaiser rolls.

Makes 4 regular sized servings.