A great way to use up any white-rinded soft cheese, even if it’s smelling a bit strong. If you don’t have celeriac, use a large potato and season with celery salt.
Preparation Time:
10 mins plus 30 mins soaking
Cooking Time:
25 mins
Serves:
4
Freeze:
3 months
Before cream is added
Ingredients:
- knob of butter
- 1 onion, chopped
- ½ small celeriac, about 225g prepared weight,
- roughly diced 450ml chicken or vegetable stock
- 1 bouquet garni
- Salt and freshly ground black pepper
- 450ml milk
- 115g ripe Camembert, diced
- 4 tbsp double cream
- 4 tsp cranberry sauce
- 4 tsp orange or cranberry juice
- 4 tsp sunflower oil
Directions:
- Melt the butter in a saucepan. Add the onion and fry gently, stirring, for 2 minutes, or until softened but not browned. Add the celeriac, stock, bouquet garni, and a little seasoning (go easy on the salt). Bring to the boil, reduce the heat, cover, and simmer gently for 15 minutes, or until the celeriac is tender. Remove and discard the bouquet garni.
- Purée in a blender or food processor, adding the milk and cheese. Return the soup to the rinsed-out pan, stir in the cream, and reheat, but do not boil. Taste and adjust the seasoning.
- Meanwhile, whisk the cranberry sauce with the juice and oil until thoroughly blended. Ladle the soup into warm, shallow soup plates. Whisk the cranberry mixture again and, using a teaspoon, swirl a little of the cranberry mixture in the centre of each bowl and quickly draw a cocktail stick from the centre to the edge all round to form a Catherine wheel shape. Serve immediately
Recipe extracted from The Soup Book: 200 Recipes Season by Season by Sophie Grigson.
