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Apple, turnip & Brie soup
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| 2 tbs | olive oil |
| 1 medium | onion chopped |
| 2 celery stalks chopped | |
| 3 cloves | garlic |
| 1 tsp | thyme |
| 2 tbs | cognac |
| 1 | bay leaf |
| 6 cups | turnip, chopped in half inch cubes |
| 4 medium | apples, peeled cores and cut in half inch pieces |
| 6 cups | chicken stock |
| 2 cups | Brie, rind removed and cut in 1 inch cubes |
| Salt | |
| pepper | |
Heat oil in medium pot over medium heat. Add onions & cook 3-5 minutes. Reduce heat to low. Add apples. Cook another 3-5 minutes until onions soft & apples release juices. Add garlic, cognac and thyme. Cook another minute or until cognac evaporates. Add stock, turnip & bay leaf & bring to a boil. Reduce heat and simmer until turnip softened (20-30 minutes). Remove from heat, remove bay leaf, add cubes Brie and purée until smooth (use hand blender if available). Add more stock, salt or pepper to taste. Serve hot or chilled.
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