Scallion Soup with Radish Leaves
- 1 bunch scallions
- 1 garlic clove
- 2 Tbsps olive oil
- ½ tsp Pastry flour
- 500 milliliters Vegetable broth
- 150 milliliters Whipped cream
- freshly ground peppers
- 1 generous pinch grated Lemon peel
- 2 Tbsps lemon juice
- 150 grams Camembert
- 8 slices Baguette
- 8 young, tender Radish leaves
Rinse scallions, trim and cut into narrow rings. Peel the garlic and chop finely. Sauté scallions and garlic in a pot in hot oil, sprinkle with flour, stir well and pour in the vegetable stock and cream. Season with salt, pepper, nutmeg, lemon zest and lemon juice. Simmer gently, about 5 minutes.
Meanwhile, cut the camembert into 8 discs and place each disc on a baguette slice. Broil until golden brown under the oven broiler (watching carefully). Rinse the radish leaves, spin dry, finely chop and sprinkle over the soup. Serve soup with the warm cheese bread.