OK since my pool has dropped below 65°F (20°c) It is officially arctic here in Mexico, so requires post dive warmup drinks..
Camembert Potato soup.
peel a potato and cube, place in plastic container and cover with water,
then micro for five minutes.
Remove potato and place in blender, add a teaspoon of chicken stock powder to the broth and add some of it to the blender and blend potato on high until smooth.
Add an inch cube of ripe CAMEMBERT cheese and blend until velvety smooth and heavenly fragrant, top up with the rest of the broth from the potato untill you reach 600 mls or one pint of soup.
sprinkle with dried dill or pepper depending on your taste.
toss in preheated SS (starbucks type) thermos till after the dive..
.
Camembert Potato soup.
peel a potato and cube, place in plastic container and cover with water,
then micro for five minutes.
Remove potato and place in blender, add a teaspoon of chicken stock powder to the broth and add some of it to the blender and blend potato on high until smooth.
Add an inch cube of ripe CAMEMBERT cheese and blend until velvety smooth and heavenly fragrant, top up with the rest of the broth from the potato untill you reach 600 mls or one pint of soup.
sprinkle with dried dill or pepper depending on your taste.
toss in preheated SS (starbucks type) thermos till after the dive..
.