This is one of my favourite soups which I serve on special occasions. The flavour is delicious and the pretty green colour is lovely.
You will need a liquidiser to make a smooth texture.
- 25g (1oz) butter
- 50g (2oz) shallots or onion - chopped
- 225g (8oz) broccoli – cut up
- 225g (8oz) camembert cheese
- 10fl.oz (½pt) dry white wine
- 10fl.oz (½pt) chicken stock
- 2 teasps. cornflour
- 5fl.oz (¼pt) milk
- Garnish – optional
- Small florets of broccoli
- Paprika pepper
Melt the butter in a pan, sweat the onion and broccoli for 5 minutes. Add the wine and stock (or all stock) and simmer for 15 minutes until tender.
Thinly remove the rind from the camembert and cut it into small cubes, leave on one side.
Mix the cornflour with the milk, add to the pan, bring to the boil and simmer for 2 mins.
Add the cheese, stir well and cool slightly then liquidize.
Reheat and season with salt and pepper to taste.
Garnish: cook the small broccoli florets in boiling water.
Drain, place on top of the soup and sprinkle with paprika.