Cream-of-Brie Soup (Dorothy)

1/4 cup butter
1 small onion, chopped
1/2 cup celery, chopped
1/4 cup flour
2 cups milk
2 cups chicken broth
375 g. Brie with rind, cubed
1/8 tsp. salt
1/4 tsp. pepper (white, if you have it)
Chives (for garnish)

Melt butter in saucepan over med-low heat.  Add finely chopped onion and celery and cook, stirring often, until softened (5 min).  Sprinkle with flour and stir gently for a few minutes without browning.  Slowly whisk in milk, then broth.  Bring to a boil, stirring often.  Reduce heat and simmer for 10 min. until slightly thickened.

Remove from heat, add cubed Brie, salt and pepper.  Stir until cheese is mostly melted.  Puree in food processor, a batch at a time, and return to saucepan to reheat.  Garnish with fresh chives.  (Makes about 5 cups of soup)