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Camembert, Onion and Parsley Soup - Soup
Camembert, Onion and Parsley Soup - Soup
General information: Cheese:Camembert de Normandie AOC Serves: 4 Preparation time: 20 mn
Description: A rich, filling soup with a velvety texture.
Ingredients: 25g butter 2 tbsp sunflower oil 500g onions, peeled and finely sliced 1.1 litres chicken or vegetable stock 225g Camembert (e.g. Le Châtelain Camembert), rind removed and roughly chopped 4 tbsp double cream 20g flat leaf parsley, roughly chopped salt and pepper parsley for garnish
Preparation: Melt the butter with the oil in a large saucepan, add the onions and cook for 20 minutes, stirring to prevent burning. The onions should be soft and lightly browned.
2 Add the stock and simmer for 15 minutes. Stir in the Camembert, cream and parsley and stir over the heat until the cheese has melted.
3 Pour half the soup into a liquidiser or hand blender and liquidise until smooth. Pour back into the pan with the rest of the soup, mix well and season with salt and pepper.
Serve with French bread croutons and a sprinkling of extra parsley.
General information: Cheese:Camembert de Normandie AOC Serves: 4 Preparation time: 20 mn
Description: A rich, filling soup with a velvety texture.
Ingredients: 25g butter 2 tbsp sunflower oil 500g onions, peeled and finely sliced 1.1 litres chicken or vegetable stock 225g Camembert (e.g. Le Châtelain Camembert), rind removed and roughly chopped 4 tbsp double cream 20g flat leaf parsley, roughly chopped salt and pepper parsley for garnish
Preparation: Melt the butter with the oil in a large saucepan, add the onions and cook for 20 minutes, stirring to prevent burning. The onions should be soft and lightly browned.
2 Add the stock and simmer for 15 minutes. Stir in the Camembert, cream and parsley and stir over the heat until the cheese has melted.
3 Pour half the soup into a liquidiser or hand blender and liquidise until smooth. Pour back into the pan with the rest of the soup, mix well and season with salt and pepper.
Serve with French bread croutons and a sprinkling of extra parsley.
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