Celeriac and Camembert Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
Ingredients
- Note - the ingredients quantities are a rough guide only.
- 1 medium Celeriac - Finely Diced
- 1 large Potato - Finely Diced
- 3 Parsnips - Finely Diced
- 1 large Onion - Finely Chopped
- 1 Jalepeno Chilli - Finely Chopped
- 3 thick rashers dry cured, smoked Bacon - Finely Chopped
- 1/2 bottle Dry White Wine
- 1 Bouquet Garni
- 1 pint good quality Chicken Stock
- 1/3 pint Double Cream
- 1/4 lb ripe Camembert
- Salt and Pepper to taste
- Grated Parmesan to serve
Method
- STEP 1In a large soup pan, slow cooker or crockpot :
- STEP 2Sweat the Onion and Chilli in a little oil for a couple of minutes until translucent.
- STEP 3Add the Bacon and continue to saute for another five minutes.
- STEP 4Now add the wine, turn up the heat to a medium simmer and allow to reduce by approximately half.
- STEP 5When the wine is reduced add all of the vegetables, the stock and the Bouquet Garni.
- STEP 6Cover and simmer very gently for around an hour and a half.
- STEP 7The idea is to just cook all of the vegetables gently, retaining all of the flavour and goodness rather than boil the life out of them.
- STEP 8Once the vegetables are nice and tender, remove the Bouquet Garni blitz the soup to a thick puree with a stick blender or liquidiser.
- STEP 9Add all of the cheese and the cream and continue to blitz until nice and smooth.
- STEP 10Season to taste.
- STEP 11Heat through until just simmering again.
- STEP 12Serve in warm bowls garnished with Parmesan Cheese and a nice crusty rustic bread
- STEP 13Add a couple of pan-seared Scallops for an extra bit of luxury !
