In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chef's Market prepares haddock, asparagus, and brie soup.

ASPARAGUS AND BRIE SOUP

3 cups light cream
1 cup vegetable broth
1 Tbsp butter
1/4 cup diced onion
1/4 cup diced celery
1 Tbsp chopped garlic
1 cup chopped asparagus
3 Tbsp flour
1lb Brie cheese, wax removed
Salt and pepper

In a saucepan, combine light cream and vegetable broth and simmer over medium heat. Do not boil.