John Myers
Foam Soup from Mountain Cheese with Fig Balsamic Vinegar & Crispy Pork Ham
The perfect foam soup from mountain cheese with fig balsamic vinegar & crispy pork ham recipe with a picture and simple step-by-step instructions.
- 3 tbsp Olive oil
- 225 g Mountain cheese
- 1,5 cups Whipped cream 12% fat
- 750 ml Vegetable broth
- 300 ml White wine
- Fig balsamic vinegar
- 5 Pc. Bacon slices
- Salt and pepper
- Peel the shallots, dice them finely and sauté them in a saucepan with a little oil. Then deglaze with white wine and pour on the broth. Let the soup boil down a little.
- In the meantime, put the bacon in a coated pan without adding any fat and fry it until crispy – place on kitchen paper and cut into small pieces after cooling.
- Now add the cream and the mountain cheese to the soup and puree with a hand blender. Put the whole thing on a plate to taste and garnish with the bacon and the fig balsamic vinegar.
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