John Myers
Cheese Cream Soup
The perfect cheese cream soup recipe with a picture and simple step-by-step instructions.
- 800 ml Vegetable broth
- 200 ml Noilly Prat
- 500 g Fennel fresh
- 1 Bit Garlic
- 2 el Flour
- 400 g Red smear cheese
- 200 ml Cream
- 1 cups Creme fraiche Cheese
- Salt and pepper
- Nutmeg
- 100 ml Extra virgin olive oil
- 1 bunch Fresh dill
- Baquette
- Berry pepper red
- Pick up the delicate green of the fennel. Clean the fennel and remove the stalk, then cut into thin strips. Peel and finely dice the garlic. Finely chop the fennel greens.
- Heat a little olive oil and add the fennel and garlic to it. Then dust with flour and then deglaze with the Noilly Prat. Pour in the cold vegetable stock, add the fennel greens and simmer covered on a low heat until soft.
- In the meantime, clean the dill for the dill oil, remove the needles and finely puree with olive oil and a pinch of salt.
- Finely dice the cheese. Whip the cream until stiff.
- Remove the saucepan from the stove and puree it finely. Add the cheese cubes and let them melt. When the cheese has melted, heat the soup again, but do not let it boil again! , now fold in the crème fraîche and the whipped cream, finely season with pepper and nutmeg.
- Brush the baquette slices with dill oil.
- Put the finished soup in a soup bowl, garnish with dill oil and berry pepper and serve the baquette and now ….. enjoy your meal …..
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