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1 red chilli( scotch bonnet ) 1 orange chilli ( scotch bonnet ) 4 sticks celery 1 large onion 1/2 lb. brie 1 pint chicken stock 1 pint milk butter, to saute salt and pepper
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| Chop up the onion, celery and chillies. Saute in the butter until onion is translucent. Chuck in the stock and milk, and turn up the heat to simmer. Simmer approx 15 mins, stirring frequently. Obviously, you can substitute veggie stock for the chicken if you like, but I prefer chicken. When the soups ready ( ie. celery just about cooked ), you can add the brie. You need to have it chopped into little pieces. Just bung them in one at a time, but you need to keep stirring the soup as you do this. If you're lucky, some one will do this for you while you put in the brie bits. Season, and serve as soon as you can, so the brie is just melting. If you're posh, garnish with some celery leaves for extra brownie points! Mmmmm. Makes me hungry just thinking about it! |
| The Small Print : No warnings with this one, it's a sure-fire hit! However, don't expect the chillies to make it very hot, all that lovely saturated fat soaks up the capsicin very well. If you like it, though, or have suggestions, email me at [email protected] |
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This website is a member of The Ring of Fire,
a linked list of chilehead websites. To visit other sites in the ring, click on
one of these links.
|