Cream of Cambozola Soup

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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.

Ingredients

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

Optional Additions:

  • Garlic
  • Dill
  • Chives as a garnish


Method

  • 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.

Cocrouxandbroth.jpg

  • 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.

Cocomgcambozola.jpg Cocmeltthatcheese.jpg Cocwhiskit.jpg Coccheeseismelty.jpg

  • Blend with a stick blender or in a food processor until smooth and creamy.

Cocblending.jpg

  • Whisk in the whipping cream

Coccream.jpg

  • Whisk it just a bit longer until it looks creamy and delicious

Cocitsready.jpg Cocready.jpg

Serving

  • 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.

Cocfinale.jpg

Variations

  • Can be made with veggie broth for the cheese eating vegetarians out there.