FranceVelouté of Cauliflower with Roasted Camembert
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
- Yield
- 8 portions
- Preparation
- 25 minutes
- Cooking
- 30 minutes
- Difficulty
- Easy
French gastronomy is celebrated worldwide for its elegance, refinement, and unwavering respect for exceptional ingredients. Among its most comforting and sophisticated creations are velouté soups, renowned for their silky texture, delicate flavors, and timeless culinary appeal.
Velouté of Cauliflower with Roasted Camembert perfectly embodies this philosophy. The natural sweetness of slowly cooked cauliflower blends harmoniously with the rich, creamy character of roasted Camembert, creating a luxurious soup that is both comforting and refined.
Camembert, one of France's most iconic cheeses, was created in Normandy during the late 18th century and has become a symbol of French cheesemaking excellence. Roasting the cheese enhances its creamy center while intensifying its distinctive aroma, transforming a simple velouté into an elegant gastronomic experience.
Today, this classic soup is served in traditional French bistros as well as fine dining restaurants, where it showcases the perfect balance between rustic tradition and culinary sophistication.
Ingredients
For the Velouté
- 1.8 kg cauliflower florets
- 1.5 litres vegetable stock
- 350 ml heavy cream
- 80 g unsalted butter
- Salt, to taste
- Freshly ground white pepper
For the Roasted Camembert
- 2 Camembert cheeses (approximately 250 g each)
- 100 g toasted walnuts, roughly chopped
- 20 g fresh chives, finely chopped
Preparation
- 1
Bring the vegetable stock to a gentle boil and cook the cauliflower until completely tender.
- 2
Transfer the cauliflower together with part of the cooking stock into a blender.
- 3
Add the butter and heavy cream, then blend until perfectly smooth and velvety.
- 4
Season with salt and freshly ground white pepper.
- 5
Place the Camembert cheeses in a baking dish and roast in a preheated oven at 180°C (355°F) for approximately 15 minutes, until the centers become soft and creamy.
- 6
Carefully open the roasted Camembert and gently fold part of its molten center into the velouté.
- 7
Stir gently to create a rich, creamy consistency while preserving the cheese's distinctive character.
- 8
Reheat gently if necessary and serve immediately.
Plating
Serve the velouté piping hot in preheated bowls. Garnish each serving with a generous spoonful of roasted Camembert, toasted walnuts, and freshly chopped chives. Accompany with warm artisan French bread or toasted brioche for a truly authentic French gastronomic experience.
Serving suggestion — Choose fully ripe Camembert for the richest aroma and creamiest texture. A small splash of apple cider vinegar can brighten the flavors and balance the richness, blend the soup thoroughly for an exceptionally silky velouté, and roast the Camembert just before serving. Special acknowledgement: this traditional French recipe is published with the generous permission of Chef Eric Devert, National President of France for Tastynation Global, and is proudly presented through the Organization's Official Culinary Library to preserve, promote, and celebrate the rich heritage of French gastronomy for future generations.
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