Cream of Cambozola Soup - Revision history

Toast at 22:24, 23 February 2008

2008-02-23T22:24:59Z

Sludge at 04:04, 3 May 2007

2007-05-03T04:04:19Z

Toast at 22:30, 18 March 2007

2007-03-18T22:30:18Z

Toast at 21:44, 30 June 2006

2006-06-30T21:44:58Z

Toast at 16:27, 12 June 2006

2006-06-12T16:27:44Z

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Submitted by [[:category:Toast's Recipes|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]]

== 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.

[[image: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.

[[image:cocomgcambozola.jpg]]
[[image:cocmeltthatcheese.jpg]]
[[image:cocwhiskit.jpg]]
[[image:coccheeseismelty.jpg]]

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

[[image:cocblending.jpg]]

* Whisk in the whipping cream

[[image:coccream.jpg]]

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

[[image:cocitsready.jpg]]
[[image: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.

[[image:cocfinale.jpg]]

== Variations ==

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

[[category:Soup]] [[Category:Cheese]] [[Category:Dinner]] [[category:Toast's Recipes|Toast's Recipes]]

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 * Can be made with veggie broth for the cheese eating vegetarians out there.
-[[category:Soup]] [[Category:Cheese]] [[Category:Dinner]] [[category:Toast's Recipes|Toast's Recipes]]
+[[category:Soup]] [[Category:Cheese]] [[Category:Dinner]] [[category:Toast's Recipes|Toast's Recipes]][[category:Featured Recipes]]
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← Older revision		Revision as of 21:44, 30 June 2006
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	[[category:Soup]] [[Category:Cheese]] [[Category:Dinner]] [[category:Toast's Recipes\|Toast's Recipes]]		[[category:Soup]] [[Category:Cheese]] [[Category:Dinner]] [[category:Toast's Recipes\|Toast's Recipes]]
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@@ Line 1: / Line 1: @@
 Submitted by [[:category:Toast's Recipes|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]]
 == Ingredients ==

@@ Line 24: / Line 24: @@
 == Method ==
-* Start by making the flour and butter into a [[roux]] this will help thicken the soup.
+* 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.