1/2 lb. butter
2 Vidalia onions, core removed, roughly chopped
8 summer crookneck squash, stems and ends cut off, roughly chopped
2 garlic cloves, minced
1/2 jalapeno, seeded, minced
1/4 cup white wine
2 cups water
2 cups heavy cream
1 large handful fresh marjoram, stems still attached, tied with twine
1 to 2 cups milk
salt and white pepper, to taste
1 lb. Brie, rind removed
2 Tbsps. heavy cream
Salt and white pepper, to taste
Garden Chile Oil
1lb. fresh chiles (serranos, jalapenos, habaneros, cayenne, etc), chopped with seeds
1 qt. grape-seed oil
In a stainless steel pot, melt the butter over low to medium heat and add the Vidalia onions, squash, garlic, and jalapeno. Cover and simmer for 5 to10 minutes, or until softened. Add white wine, water, heavy cream, and bundle of marjoram to the simmering soup. Cover and cook for another 10 to 15 minutes. Let cool slightly and puree in a blender in small batches. Season with salt and white pepper. Once completely cool, whisk in milk and adjust seasoning.
In a countertop mixer, place the brie on low/medium speed with the paddle attachment. Let run for about 10 minutes, scraping down the sides from time to time. Slowly drizzle in the heavy cream. Once incorporated, whip on high for about 1 minute. Season with salt and white pepper.
Garden Chile Oil
Heat oil and chopped chiles, over low heat in a non-reactive sauce pot. Simmer in oil for about 10 minutes. Let cool. Place in a container and refrigerate. Strain oil as needed through a fine meshed sieve.
To Assemble: Place a dollop of the whipped brie in the center of a soup bowl. Sprinkle fresh chopped garden marjoram over the cheese and drizzle the chile-infused oil around the brie. Pour the chilled soup around and enjoy! Excess soup can be frozen.
By Chef Walter Bundy of Lemaire Restaurant; Contributed by Ellen Swandiak, our Hip Hostess columnist