Champagne and Camembert Soup

By Trix

Ruths golfer friend

Ingredients

• 1/2 cup butter
• 2 tbsp flour
• 1 cup chicken stock
• 2/3 cup milk
• 1 cup cereal cream
• 12 3/4 oz camembert cheese 405 grams
• 5 oz spanish style champagne or dry sparkling white wine
• Salt and pepper
• Chopped parsley (garnish)

Preparation

Step 1

Melt 2 tbsp of butter and blend in flour. Slowly pour in the stock and whisk until boiling. Simmer for 2-3 minutes until thickens. Slowly add milk and cream and return to just below the boiling point. Remove from heat and stir in rest of butter until absorbed. Place on low heat and add camembert in small pieces including rind. Melt completely. Strain soup and add champagne. Season with salt and pepper and reheat but do not boil. Garnish with parsley. Prepare in advance to just before adding champagne.