Brie Soup

1. 1

   Put all soup ingredients into a liquidizer and blend until smooth.

2. 2

   Strain through a sieve.

3. 3

   Can be stored in fridge for 24 hours at this point until ready to cook / serve.

4. 4

   When ready to cook / serve, prepare cranberry toasts.

5. 5

   Lightly toast the slices of French bread, then spread with a little cranberry sauce.

6. 6

   Put soup in a heavy based saucepan, making sure to gather any thick mixture at the bottom of the container, and stir well.

7. 7

   Gradually bring to boiling point, stirring all the time, then simmer gently for 1 minute.

8. 8

   Serve in warmed soup plates with a slice of cranberry toast floating on top, and the whole sprinkled with chopped parsley.

9. 9

   Cook's note: for a crunchier texture French bread can be oiled and cooked in a hot oven for 3 minutes.

No additional tips available.