That’s the first thing some people say when they first visit St. Martin’s Wine Bistro on Greenville Avenue and see the restaurant’s trademark appetizer: Champagne brie soup. There aren’t too many booze-based soups in the world, aside from borracho beans, and brie soup is an old-timey recipe that has fallen so hard out of fashion that youngsters might not know it was ever in.
Those trendy youngsters might also say “huh?” when the soup arrives. It’s simply a bowl of white liquid, like chowder with no clams or veggies, or a bowl of oddly colored cream. Nobody’s going to be posting photos of Champagne brie soup on Instagram.
Taste it, though, and everything makes sense. It’s just a classier version of a cream soup, silky-smooth in texture, with just the right dash of pepper on top, executed with the perfection of chefs who've been making it for decades. Brie is not exactly light fare, but this soup only whets the palate for main courses to come. No wonder it’s been on the menu at St. Martin's since 1977.