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Monique Stone

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Cauliflower Bacon and Camembert Soup Review Posted on July 3, 2018

I have made this soup 5 times in the last 3 weeks (twice without the camenbert as I didn't have any. I added a splash of worcestershire sauce instead those times). I use 1 litre chicken stock and only a splash of milk.
It is safe to say it has quickly become a favourite in our house and amongst several of my friends who have asked for the recipe. I cook it about 3.5 hours on high (6.5 lt slow cooker) before blitzing.

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