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1
Slowly melt the butter in a medium saucepan and stir in the celery, onions, and the cored apples.
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2
Saute the mixture on a low heat until every thing is soft and has turned golden in color.
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3
This will take about 10 minutes.
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4
Stir in the flour and continue to cook the mixture for approximately 3 minutes - you'll need to stir it the whole time you are cooking it.
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5
Pour into the mixture 1 cup of the chicken stock and whisk it briskly until it becomes thick and a little bubbly.
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6
Whisk in the remaining stock and bring it all to a boil.
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7
Reduce the heat, cover the mixture and simmer it for another 15 mintues or so.
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8
Sounds like a lot of work, and maybe it is a little more work than some of the appetizers listed here on this site, but it's so worth it!
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9
Take out of the saucepan whatever solids remain and puree them in a food processor or blender.
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10
Then return the pureed mix back to the saucepan.
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11
Remove the rind from the Brie cheese and cube it.
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12
If you are going to serve this appetizer soup soon after preparing it, make sure the Brie is at room temperature.
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13
Otherwise, don't remove the rind and cube until you are ready to use.
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14
When you are ready to bring out this apple brie appetizer soup, reheat on low heat, then stir in the Brie cheese cubes.
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15
Melt the cheese slowly while you stir it once in awhile.
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16
Then, when the cheese is completely melted, whisk it all very briskly.
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17
Puree the mixture a little if the consistency is not smooth.
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18
Then, stir the heavy cream into the mixture.
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19
Lastly, ladle the soup into your soup bowls and with the apple curls, garnish each bowl, topping with the toasted almonds.
