Recipe

Hosted By
DnD

		Camembert & Lager Soup
		Serving Size - 6
		Prepared By - Alex
		Recipe Rating	Printer Friendly Recipe

SOUP:

2 tablespoons unsalted butter

1 leek, washed, halved lengthwise and sliced

1 parsnip, peeled and chopped

1/2 cup celeriac, peeled and chopped

1 clove garlic, peeled and smashed

1 cup whole milk

1 cup vegetable stock

1/2 cup heavy cream

1 cup Lager beer, such as Heineken

1 bay leaf

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1/2 pound camembert cheese, rin removed and cubed

SPICED POPCORN:

1/4 teaspoon vegetable oil

1 cup popped corn

2 tablespoons granulated sugar

1 tablespoon light corn syrup

1 teaspoon unsalted butter

1 teaspoon water

Dash cayenne pepper

Dash ground allspice

Dash freshly ground black pepper

Dash salt

GARNISH:

1/4 pound thick bacon, cubed

1 ounce micro arugula

Melt butter in a stock pot over medium heat. Add leek, parsnip, celeriac and garlic and sweat for 5 to 6 minutes or until leek is tender to the touch. Do not brown. Whisk in milk, vegetable stock, heavy cream and beer. Add bay leaf. Bring to a boil, then reduce heat to a simmer. Cook soup for 18 to 20 minutes or until vegetables are cooked throughout, stirring occasionally. Stir in Worcestershire sauce and dry mustard. Season to taste. Discard bay leaf. Transfer soup to a blender and blend until smooth. Strain through a fine sieve into a clean pot. Bring soup back to a simmer over medium heat and whisk in camembert cheese, a handful of cubes at a time. Stirring constantly, simmer until cheese has completely melted. Do not boil. To make spiced popcorn, place popped corn in a large oiled glass bowl. Combine sugar, corn syrup, butter and water in a small saucepan and cook over medium heat until mixture reaches 295°F. Stir in spices and salt. Drizzle over popcorn, mixing well using an oiled spoon. Spread on a cookie sheet lined with parchment paper or on a Silpat. Let cool then break into pieces For bacon garnish, warm a saute pan over medium-high heat and saute bacon cubes for 6 to 8 minutes or until bacon is crispy. Remove bacon from the pan with a slotted spoon onto a plate lined with a paper towel. Ladle soup into warmed bowls. Garnish with spiced popcorn, cubed bacon and micro arugula.