1 oz Double Devon Unsalted butter
1 leek, washed, chopped
1 medium onion, finely chopped
2 cups Chicken stock
1 cup milk
2 peeled potatoes, coarsely chopped
6oz Reblochon(or coulommiers)with rind trimmed off and then cut into small pieces
1/4 cup Double Cream
2 tbsp White truffle oil
Maldon Sea Salt, freshly ground pepper
Fresh Parsley for garnish
4 oz garlic croutons (optional)
1. Melt butter in a heavy-bottomed pan, adding onion and leek and cooking over a low heat until wilted.
2. Add stock and milk and bring to the boil. Add the potato pieces and cook in rolling boil for approx 12-15 minutes or until potatoes are soft. 3. Remove from heat, add the Camembert to the soup then pour into a blender.
4. Blend to a smooth puree, return to low heat, add the cream and truffle oil, stir through and season to taste.
5. Pour into individual serving dishes and serve immediately. Garnish with fresh parsley and croutons.