Serves 4
Cooking time: 40 minutes
Ingredients:
- 120 g (4½ oz) ripe Camembert, diced
- 1 small knob butter
- 1 tablespoons olive oil
- 1 clove garlic, crushed
- 100 g (3½ oz) shallots, finely chopped
- 1 small potato, finely diced
- 225 ml (8 fl. oz) champagne
- 565 ml (1 pint) chicken stock
- 6 tablespoons single cream
- Salt & freshly ground black pepper
Method:
- Make sure the Camembert is at room temperature. If it is not ripe, simply remove the skin, because this will not melt in your soup.
- Melt the butter and olive oil in a pan, add the garlic, shallots and potato, then cook without colouring until softened.
- Pour in the champagne. After 1 minute add the stock and bring to the boil. Cover and simmer for 20 minutes, stirring occasionally until the potato has broken down.
- Add the Camembert and allow it to melt over a low heat, stirring gently.
- Add the cream, season to taste, then heat gently for 2-3 minutes and serve.
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