John Myers
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Comté Soup with Lemon Thyme
The perfect comté soup with lemon thyme recipe with a picture and simple step-by-step instructions.
For the soup:
- 4 tbsp Olive oil
- 2 Pc. Garlic cloves
- 2 Pc. Shallots
- 400 g Cream
- 300 ml White wine dry
- 250 g Comté hard raw milk cheese
For the croutons:
- 4 tbsp Olive oil
- 1 Pc. Baguette
- 40 g Butter
- 4 g Ras-El-Hanout Spice Mixture Morocco
- 15 g Lemon thyme
- Finely chop the shallots and garlic and pick the thyme from the stalks. Cut the bread into 1cm cubes and coarsely grate the cheese (without rind).
- Sweat the finely chopped onions with the garlic in 4 tablespoons of olive oil in a large saucepan over medium heat for 2 minutes. Then deglaze with the wine and let it boil down completely for about 10 minutes. Then add the water and cream and simmer the soup base for 10 minutes.
- Meanwhile, toast the bread cubes in a large pan. As soon as all sides are browned, add the butter to the pan and mix everything with the thyme and the spice mixture.
- Remove the simmering soup from the stove and stir in the cheese until it is completely dissolved. If necessary, the soup can now also be pureed with a hand blender. It is important that the soup is NOT boiled again as soon as the cheese has been added.
- Now season the soup with salt and pepper, arrange in a deep plate and add the croutons. A baguette and butter can be served with the soup as a side dish.
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