Summary

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

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Instructions

1. 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.
2. Season to taste with a little salt and pepper. Whip the cream until stiff and fold in carefully.