HOUSTON – It’s national soup month! Chef Adrian Perez from Complete Eats shares recipe for Red Wine Beef Brie Soup.
Red Wine Beef Brie Soup
Cook Time 30-45 minutes
Serves 6-8
1 pound Ground Bison
1 can Italian Plum Tomatoes
1 cup chopped yellow onion
½ cup chopped carrots
2 tbsp. sea salt
1 tbsp. black pepper
½ cup celery
4 cloves garlic-smashed and opened
¼ cup olive oil
4 cups chicken stock
1 rosemary sprig-no stem
4-6 basil leaves
1 thyme sprig-no stem
1 can white northern beans
1 cup red wine
2 oz Creamy Brie Cheese- your choice of brand
Soak beans in 1 clove of the garlic and red wine, set aside. In a large soup pot, add ¼ cup olive oil, and sauté onions, carrots, celery for about 5 minutes, until softened. Season with salt and pepper. Add in crushed garlic cloves, fresh herbs, wine, and simmer for about 15 minutes until wine has reduced by half. Add tomatoes and 1 cup only of chicken stock, simmer for another 15 minutes. Carefully pour entire contents into a blender or food processor. Blend until smooth. Pour back into soup pot, on medium heat, adding in remaining chicken stock. In a large skillet, add 1 tbsp olive oil, drain beans, and sauté with Bison until fully cooked. Top soup with beans, fresh basil if desired, and any bread of choice. We use Asiago Cheese bread!