In this French-inspired recipe, creamy Camembert and double cream are a delicious combination with onions and parsley in this rich, filling soup.
Ingredients
- 25g (1oz) butter
- 2tbsp sunflower oil
- 500g (4oz) onions, peeled and finely sliced
- 1.1 litres chicken or vegetable stock
- 225g (8oz) camembert cheese, rind removed and roughly chopped
- 4tbsp double cream
- 20g (
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- ¾
- oz) flat leaf parsley, roughly chopped
- Salt and pepper
- Parsley for garnish
- To serve
- French bread croutons
Method
Melt the butter with the oil in a large saucepan, add the onions and cook for 20 mins, stirring to prevent burning. The onions should be soft and lightly browned.
Add the stock and simmer for 15 mins. Stir in the camembert, cream and parsley and stir over the heat until the cheese has melted.
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.
