Brie and Pear Soup with Porcini Oil

Ingredients

• 2 Spring Onions
• 1 stalk Celery
• 2 pears
• 150 g waxy potatoes
• 2 tbsp butter
• 600 ml poultry stock
• 50 g crème fraîche
• 100 g Brie cheese
• Salt
• black pepper (freshly ground)
• 60 ml olive oil
• 5 g dried porcini mushrooms

Instructions

1. 1.

   Wash, peel or trim the spring onions, celery, pears and potatoes, then cut into pieces. Sauté the spring onions in hot butter until colorless. Add the celery, pears and potatoes and deglaze with stock. Simmer gently for about 15 minutes until tender. Puree the soup finely and reduce slightly if desired, or add more stock. Stir in crème fraîche and cubed Brie, seasoning with salt and pepper.

2. 2.

   Heat the oil with the porcini mushrooms over low heat for about 5 minutes to infuse. Let cool slightly and then puree until smooth.