No more throwing out of over-ripe vegetables! Here is the proof with this delicious soup made with camembert, pumpkin, carrots and celeriac prepared in a velvety soup.
Preparation: 10 min
Cooking: 40 min
For 6 persons
Preparation :
Wash, remove the pits and cut up the pumpkin into pieces.
Peel the ball of celeriac and the carrots—cut into small pieces.
Preheat the oven to 180°C (th.6).
Place the vegetables in a pan, salt and cover over with water.
Heat for 25 minutes with a top.
Dice up the camembert and add the cheese in the preparation.
Mix the camembert in the soup until you have the desired texture.
On a pastry plaque covered with sulfurized paper, place small pile of grated emmental making sure to created space between them.
Bake for about 15 minutes until your cheese shavings are nice and golden.
Pepper and sprinkle the soup with parsley just before serving with the cheese shavings.
To be enjoyed immediately with a dash of fresh cream!
Also discover the recipe for endives with cepes and nuts and the soup with cauliflower and bleu d'Auvergne cheese.
