I have a beautiful friend, Alfredo SantaMaria, he is "Executive Chef at St.Martins Wine Bistro" in Dallas TX. Alfredo is one of the most talented people I have ever known. His ability to rise to the occasion is unsurpassed in a Restaurant Kitchen. I have seen him put out so much food at impeccable result it is astounding! Being the kitchen from which he does his mastery is very old, and his equipment is limited, but he is never out of step, always the on top of things, and putting out exceptional cuisine! I have so much respect for his ability, and creativeness. He has taught me many tricks of the trade I have found to be priceless as a caterer, and chef. One of the most popular dishes at St. Martins is the "Champagne Brie Soup". Most recently voted the best soup in Dallas! This elegant soup is perfect for any stylish affair!
St. Martins is also considered by local food critics to have the best "Creme Brulee", in the city. However today we will focus on the soup, as Chef Alfredo has so generously shared the recipe with me so as I may share it with the world! I swear if you try this soup you will make it again and again. It is a bit costly to prepare but worth every cent!
Like with any restaurant in the Dallas area times are not so good. I suggest you get out there and support your local haunts, they need your buisness! I am so afraid if we do not get out and support the smaller independant restaurants in these times we will be missing some of these jewels in the near future. I would consider it a great loss if they vanish from the city. So many of them are offering specials that are just unheard of, trying to hold on. Take advantage of the deals, and help support your local small buisness owners, they deserve a helping hand. After all many of us have fond memories, and will miss the special times if they vanish from our neighborhoods and hearts! I for one am only visiting the old local spots durring these hard times to show my love and admiration for the great times they have shown me in better times. After all have you ever heard of a big chain restaurant having been voted the best in anything by a true food critic? And how many of them would be as kind to share a recipe that made them famous for 32 years? St. Martins did! And I for one am thrilled they have let me share it with you!
This recipe is a bit time consuming as you must keep an eye on it and follow the steps exactly to get the desired results. The ingredients needed are as follows……and it makes about one gallon of product.
- 12 oz Brie Cheese, cut into cubes with rind
- 3 1/2 qt, Heavy Cream
- 1/2 gallon Whole Milk
- 1/2 cup finely minced Shallots
- 4 chicken flavored Bouillon Cubes
- 1/2 bottle Dry Chardonnay Wine, I use "Foxhorn"
- 1 1/2 bottle Dry Champagne, I use "Wycliff, Brut"
- 2 Pinch of White Pepper
- 1 stick unsalted Butter
- 2 Tbs Corn Starch
In a stock pot sautee the shallots in butter till translucent, Do Not Brown! Add white wine and reduce to almost dry, add champagne reduce to half. Next we add the milk reserving 1 cup, add the cream and bring to a slow boil stirring constantly so as not to scorch. When at a slow boil add the cubed Brie with the rind, stirring till cheese is melted. In the reserved cup of milk mix the Corn Starch and add to soup to thicken, add the white pepper and the chicken base cubes till dissolved,turn the fire off and let cool. Strain through a sieve to remove any rind in the soup. I always reheat it the next day in a double boiler so as not to scorch. By allowing it to set in refrigerator over night the flavors meld into a flawless mix of taste.
Other local restaurants have a Brie Soup on their menus, but I must admit this is the best one I have experienced. I do suggest if your in Dallas, you High -tail-it over to St Martins and experience some of the best cuisine to be had in the metroplex! St Martins has been serving exceptional food and has had one of the best Wine List in Dallas for over 32 years! www.stmartinswinebistro.com I would like to Thank , Chef SantaMaria, for letting me publish this exceptional recipe! I have used this recipe as a base for creamed spinach, and it is Fantastic! And it makes a beautiful base for White Pizza, with artichoke, and roasted chicken……just play with it, and be creative!
I love a "Arbor Crest, Johannisburg Riesling" with this soup! www.arborcrest.com
