Make sure the Camembert is at room temperature. If it is not ripe remove the skin because it will not melt in the soup.
Melt the butter and olive oil in a pan then add the garlic, shallots and potato and cook without colouring until soft.
Pour in the champagne. After one minute add the stock and bring to the boil. Cover and simmer for 20 minutes, stirring occasionally until the potato has broken down.
Add the Camembert and allow to melt over a low heat stirring gently.
Add the cream, season to taste, then heat gently for 2-3 minutes and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 279 (71%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 82.8mg||25 %|
|Sodium 379.5mg||13 %|
|Potassium 553.7mg||15 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 20.4g|
|Protein 8.5g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 393
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!