Fall Apple Brie Soup

Cape Cod Chef Bobby Gold’s recipe for Fall Apple Brie Soup will make you want to make it year round. Although it is perfect for one of those crisp autumn days. Here is Chef Gold’s answer to what to make for a Fall lunch or dinner.

Fall Apple Brie Soup
Serves 4 – 6

8 oz. Brie cheese – remove rind and cut into cubes
2 large apples – Granny Smith, Cortland or Macintosh
(all complement the soup well) – peeled, cored and diced
1 large onion – peeled and diced
1 large stalk of celery – diced medium
2 1/2 cups broth – vegetable, chicken or water
3 T butter
2 T all-purpose flour
1/4 cup heavy cream
1/2 t white pepper
1 T ground cumin
1 T ground ginger
salt to taste

Saute the onion, apples and celery in butter for 4-5 minutes.
Add the flour for the roux, cook 3 minutes and add the broth.
Cook until thickened, about 5 minutes.
Add the pepper, cumin and ginger. Place in the blender or food mill to blend.
Add the Brie and taste for salt.
Finish with heavy cream.

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Chef Kitty Morse’s Potage Tangerois (Tangier-style White Bean and Chard Soup)



Moroccan Chef Kitty Morse, a frequent visitor to the Cape, offers a delicious soup for cold rainy days. Check out Chef Morse’s great cookbooks.

Potage Tangérois

                                                                  (Tangier-style white bean and chard soup)

 Serves 6

6 cups water or beef broth
1 pound beef shank meat, cut into small cubes
1 1/2 cups small navy beans, soaked 2 to 4 hours, and drained
2 bay leaves
8 garlic cloves, peeled
1 carrot, sliced
2 bunches Swiss chard ( Kale will do just as well)
2 teaspoons ground cumin
2 teaspoons sweet Hungarian paprika
2  1/2 teaspoons salt
Cayenne pepper, to taste (optional)
5 or 6 tablespoons extra virgin olive oil
Harissa, hot sauce (optional)


In a large pot over high heat, combine the water and beef with the beans, bay leaves, 6 of the garlic cloves, and the carrot. Bring to a rolling boil. Skim off the foam. Reduce heat to medium. Cover and cook until beans are tender 1 1/2 to 2 hours. Discard the bay leaves.

Trim the chard. Cut the stems into 1-inch pieces and the leaves into thin ribbons. Add to the beans. Cover and cook until tender, 10 to 12 minutes. Add the remaining garlic, cumin, paprika, salt, and cayenne, if using. Cover and cook an additional 10 to 15 minutes. Serve with olive oil and harissa, if desired, and plenty of warm bread.

from the cookbook: “The Scent of Orange Blossoms” by Kitty Morse and Danielle Mamane.




BISMILLAH and Bon Appétit!