Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 ml vegetable stock
- 40 g butter
- 25 g flour
- 300 ml white wine
- 250 g camembert (s)
- 2 cloves garlic)
- salt and pepper
- 100 g whipped cream
Print Recipe
Pin Recipe Instructions
- Heat the butter and sweat the flour in it. Deglaze with the broth and white wine, stirring constantly. Add the crushed garlic and camembert to the hot soup. When the cheese has melted, use the slotted spoon to skim off the rind of the camembert.
- Season to taste with a little salt and pepper. Whip the cream until stiff and fold in carefully.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below