Cream of Cambozola Soup
Submitted by Toast
A smooth creamy soup that can easily be altered to your personal tastes. While Cambozola is a fairly strong cheese, the flavour of the soup itself is quite delicate. Fairly light for a cream soup I eat this one year round unlike the staple of my winter diet, my Potato Dill Soup with Parmesan and Bacon
Thanks to the Pappas' for teaching me this one.
Apologies I forgot to take a picture, but you all know what these look like, and there's a shot of the cheese below.
- 6 tbsp Flour
- 6 tbsp Butter
- 6 cups Chicken Stock
- 1 Cup Whipping Cream
- 100-200g (3.5-7oz) of Cambozola Cheese
- Salt and Pepper to taste
- Chives as a garnish
- Start by making the flour and butter into a roux; this will help thicken the soup.
- Combine the roux and the stock until smooth, I added some fire roasted garlic to my stock which is why it's full of black bits. Then bring to a slow boil.
- After cutting your cheese into smaller chunks, stir it into the soup mixture until mostly melted. You can remove the rind if you want, personally I like the extra flavour it adds. Here I'm using 200g of Cambozola since A: I found the wheel cheap at costco, and B: I prefer the stronger flavour, YMMV.
- Blend with a stick blender or in a food processor until smooth and creamy.
- Whisk in the whipping cream
- Whisk it just a bit longer until it looks creamy and delicious
- Garnish with Chives or whatever else tickles your fancy. In this case I made it side by side with a balsamic and garlic sweet reduction and put that on some crust french bread.
- Can be made with veggie broth for the cheese eating vegetarians out there.