Camembert soup with root vegetables, sealed in with puff pastry lid

Ingredients

- One quarter of an Isigny Sainte-Mère Camembert AOC de Normandie, cut into four pieces
- An assortment of root vegetables from the garden, such as Hamburg parsley roots, parsnip thinnings, Jerusalem artichokes, golden turnips.
- 20 decilitres (200 cc) chicken stock
- A handful of freshly-picked herbs (chives, parsley, chervil)
- Four circles of puff pastry 8 centimetres in diameter
- Table salt, freshly-ground pepper and a knob of butter for frying
- A lightly-beaten egg to brush on the pastry
- You will also need four small soup bowls or ramekins, 6cm diameter.

Products used

For 4 persons person
Preparation 25 min.

Preparation

Peel and dice your roots in 1cm cubes, sweat them gently in a skillet with a bit of butter until they soften. Distribute them between the soup bowls or ramekins, adding a piece of cheese, some chopped herbs and enough chicken stock to half fill the ramekins.

Brush a 1cm band around the underside of the pastry lids and press them firmly on to the rims of each ramekin and put them in a cool place to rest, so that the egg seals the bowls.

Preheat the oven to gas mark 6 (180 degrees Centigrade) and use any remaining egg to brush the tops of the pastry lids before they go into the oven.

Cook for abut 10 minutes and serve immediately.

Products used