For the soup:
1 tbsp olive oil
1 onion, chopped
Salt and black pepper
1 bay leaf
1 sprig of thyme
1.5L chicken stock
60ml double cream
100g Camembert, rind removed, cubed
For the croutons:
2thick slices of white bread, cut into cubes
40g butter, melted
4slices of Camembert
- Heat the olive oil in a pot over a medium heat and cook the onion for 5-6 minutes until softened but not browned. Season with salt and black pepper, then add the bay leaf, thyme sprig and stock. Bring to a simmer.
- Peel and chop the celeriac and carefully lower into the simmering stock. Cook for
20-25 minutes until very tender. Remove the bay leaf and thyme, then stir in the cream.
- Remove from the heat and use a stick blender to whizz the soup until smooth. For an extra velvety texture, pass it through a sieve into a clean pan.
- Return to a simmer over a medium-high heat and add the Camembert. Take off the heat and stir until the cheese has melted.
- To make the croutons, toss the bread cubes in the melted butter and season with salt and pepper. Place in a pan over a medium heat and cook for 4-5 minutes until golden and crisp. Set aside to cool.
- To serve, ladle the soup into serving bowls. Top each portion with a slice of Camembert, a sprinkle of fresh thyme leaves and some of the croutons
Note: Vegetable stock can be used as an alternative to chicken stock, if you wish.
Per serving:269kcals, 20.9g fat (9.3g saturated), 16.9g carbs (4.4g sugars), 7.9g protein, 2.8g fibre, 0.921g sodium
Top tip: Celeriac can discolour quickly once peeled, so don’t peel it until you’re just about to add it to the stock. This soup can be made ahead to the end of step three, and the croutons prepared in advance, too.