Brie Cheese Soup

Heat a large saucepan over medium heat, allowing butter to melt. Introduce sliced onion and chopped celery into the pan; cook until the onion becomes transparent, taking around 5 minutes. Combine flour with the mixture and continue cooking for an additional 3 minutes, stirring continuously to prevent lumps. Gradually incorporate chicken stock into the mixture and let it simmer until the celery is tender, approximately 20 minutes, stirring occasionally throughout.

Next, add Brie cheese to the saucepan and let it melt for about 5 minutes.

Transfer the soup into a blender, filling it no more than halfway full to avoid overflowing. Securely hold down the lid of the blender with a folded kitchen towel before carefully starting it, using brief pulses to initiate movement in the soup before leaving it on to puree.

Puree the soup in batches until smooth, then transfer it into a clean pot. Reheat the soup over medium-low heat until almost simmering, then introduce cream into the mixture. To serve, garnish with thinly sliced red and green peppers.