Saturday, December 29, 2012

Champagne and Camembert

  • Receive a special soup bowl and plate from a friend at Christmas. 
  • Gently fry some garlic, shallots and a little potato in butter and olive oil.
  • After five, add chicken stock and Champagne. Do'nt drinzk thze rset of teh Chapanegbm to youerzsklef.
  • Cover yourself in saucepans and simmer for half an owl.
  • Remove the rind of the Camembert. Melt the cheese slowly into the soup.
  • Add cream or crème fraîche. 
  • Season, whiz, bow.
What did it taste like? Confirmation that wine and cheese should be consumed together always. Decadent and delicious.

  1. Use sparkling wine instead of Champagne. I used a Crémant which is a sparkling wine made with the same methods as Champagne but in a different region. 
  2. I took this recipe from a Covent Garden Soup book which I found at the very friend's who gave me this delightful bowl. I found the same recipe online and actually followed it on quantities for everything except the Champagne which I added in possibly greater volumes. Here it is.

1 comment:

  1. Sounds very decadent and delicious . . . will certainly make this one and think of you when slurping it delicately in the privacy of our little pad . . . x