John Myers
Blue Cheese Soup with Anchovies, Bacon and Toasted Bread
The perfect blue cheese soup with anchovies, bacon and toasted bread recipe with a picture and simple step-by-step instructions.
- 2 piece Shallots
- 1 Bit Chilli red
- 1 Bit Garlic
- 1 Bit Butter
- 2 tbsp Flour
- 150 ml White wine dry
- 600 ml Vegetable broth ….. link see below …..
- 200 ml Cream
- 150 g Blue cheese
- 50 g Gruyere
- Black pepper from the mill
- 2 piece Anchovies
- 2 piece Freshly grated Schabziger cheese
- Toasted black bread slices
- Bacon slices
- Peel the shallot and garlic. Dice the shallot very small. Cut the piece of chilli into small pieces (if you like). Cut the blue cheese into small cubes and take away some for decoration. Coarsely grate the Gruyère.
- Heat the butter and let the shallots and the garlic sear a little. Then sprinkle with the flour and brown a little. Remove the saucepan from the stove and deglaze with the wine while stirring with a whisk, then stir in the vegetable stock and then bring to the boil. Simmer over a low heat for a good 10 minutes … stir occasionally
- In the meantime, dab the anchovies well on a crepe and cut very small. Mix with the blue mold cubes that have been set aside and serve on the side spoon.
- Remove the garlic from the soup. Now we stir the cheese and cream into the saucepan with a wooden spoon and let everything stand for a good 5 minutes on very little heat.
- In the meantime, we heat a pan and fry the bacon n one half on both sides nicely cross, in the other half we heat a little butter and toast the bread slices on both sides and rub the Schabziger finely over it as desired.
- When the cheese is nicely melted, add a little pepper to taste and whoever wants to can use the hand blender to froth it up a little. (I only whipped them briefly with a whisk)
- Put the finished soup in a soup cup, add the bacon, the toasted bread and the anchovies and now ….. enjoy your meal …..
- Note … do not use salt, because the bacon and anchovies bring enough salt with them.
- Basic recipe for my “grainy vegetable broth”
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