Cheese, onion and parsley soup recipe

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  • Vegetarian
serves: 4
Skill: easy
Prep: 10 min
Cooking: 45 min
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  • In this French-inspired recipe, creamy Camembert and double cream are a delicious combination with onions and parsley in this rich, filling soup.


    • 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


    • 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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