Winter is the season when hot pots are delicious. Recently, hot pots with various flavors such as Japanese, Western, and Chinese have appeared, but this time I would like to introduce "Camembert cheese hot pot" ! It's easy, but it's insanely delicious ...

A Western-style soup made with consomme, with Camembert cheese smashed into it. Cheese lovers must eat it!

◆ Material

I refer to the giraffe recipe. The amount is a guide for 2 people.

Chinese cabbage 1/4 Eringi 1 pack Tomato 1 Camembert cheese 1 box Wiener Appropriate amount Salt and pepper Appropriate amount Consomme no Moto 10g (0.35oz)
1,000 ml of water

In addition, feel free to add bacon and your favorite vegetables.

◆ How to make

First, put water and consomme in a pan and heat it. When it boils, add Chinese cabbage, king trumpet mushrooms, and wieners that are easy to eat, cover and simmer on medium heat for about 3 minutes.



Next, cut the tomatoes and Camembert cheese into 8 equal parts. Put in a pan, cover and simmer for another 3 minutes.


Finally, add salt and pepper to taste and you're done!

◆ The taste is

What an insanely delicious thing ...! The creamy richness of Camembert that melts into the delicious consomme soup. In addition, the sweet and sour taste of the tomatoes that have been simmered is accentuated, and the aftertaste is refreshing. You can eat as much as you want!


You can eat the cheese as it is with the soup, or you can entangle it with the trumpet mushrooms and wieners. It melts in your mouth and melts softly and mellowly.


This time, I used a whole box of Camembert cheese for 1,000 ml of soup, but the cheese feeling does not become so strong even if it is simmered. The base is consomme soup. I want to make more cheese! For those who say, I think it's okay to follow Camembert.

Rice, pasta, and udon are recommended for squeezing. Personally, I liked rice. The remaining cheese is entwined and it looks like a risotto and is delicious! Please try it on a cold day.