Summary: Okay so it’s a little decadent but I’m throwing caution to the winds. The perfect thing for a dinner party and best of all it’s easy!
Ingredients
- 3 large onions, chopped
- 1 leek, whites & light green parts chopped
- 65g butter
- 1 clove garlic, minced
- 3 tblsp plain flour
- 3 cups vegetable stock
- 100ml cream
- 125g Camembert cheese, diced (see notes)
- Salt
- Pepper
- Handful parsley, chopped
- Parmesan to serve
Instructions
- Melt the butter in a saucepan on med to low heat and add onions, leek and garlic and cook till onions are translucent.
- Add the flour and cook for 1 min, stirring constantly. Add the stock and simmer for 10 mins.
- Allow to cool a little and blend, I use a stick blender.
- Add the cream, cheese and most of the parsley and cook over low heat till cheese is melted and soup is hot. Too hot and the cheese will go very clumpy.
- Serve with Parmesan and parsley on top.
Quick notes
It is up to you if you leave the rind on the cheese, the rind won’t melt into the soup. The easiest way to remove the rind is to cut one side of the rind off with a sharp knife and use a spoon to scoop out the cheese.
Recipes
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Soups
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Vegetarian
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