
Ingredients:
1 cup diced onion
1/2 cup diced celery
1/4 finley chopped parsley
5 cloves finely chopped garlic
1/2 white wine
12 large carrots
4 cups chicken broth (approx)
12 oz double cream brie
Roasted pumpkin seeds
Salt and pepper to taste
Method
1. Saute onions, celery and parsley until onions are translucent.
2. Add garlic and saute until fragrant
3. De-glaze pan and cook for for 2 minutes
4. Add carrots
5. Add chicken broth to just cover carrots
6. Simmer gently until carrots are cooked through.
7. Remove from heat and let cool for 30 minutes
8. Process in a blender until smooth, adding brie as you blend.
9. Season with salt and pepper to taste
10. Garnish with pepitas (roasted pumpkin seeds)