Alpine cheese soup
An average of 4.2 out of 5 stars from 5 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
This silky soup will transport you to the ski slopes in no time.
Ingredients
- butter: 75g/2½oz salted butter
- shallots: 4 shallots, finely chopped
- Parmesan: 200g/7oz Parmesan, grated
- ³Ò°ù³Ü²âè°ù±ð: 70g/2½oz Mrs Temple's Alpine cheese or ³Ò°ù³Ü²âè°ù±ð, grated
- double cream: 200ml/7fl oz double cream
- chicken stock: 350ml/12fl oz chicken stock
- white pepper: salt and white pepper
For the garnish
- asparagus: pickled asparagus, cut into small pieces
- wild garlic: wild garlic leaves (optional)
- shallots: crispy fried shallots
- rocket cress
- selection edible flowers (optional)
Method
Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour.
Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring.
Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning.
To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve.
