This luxurious cheese, onion and parsley soup has a silky smooth texture and creamy taste. It's a rich, velvety soup that can be served simply as it is or with a crusty bread roll. ,
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 flat leaf parsley, roughly chopped
- Salt and pepper
- Parsley for garnish
To serve:
- French bread croutons
WEIGHT CONVERTER
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.
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