John Myers
Creamy Cheese Soup
The perfect creamy cheese soup recipe with a picture and simple step-by-step instructions.
- 1 Fennel bulb with green
- 1 Clove of garlic
- 100 ml Olive oil
- 0,5 bunch Fresh dill
- Salt
- 100 g Mild Alsatian winemaker’s cheese (Ermitage)
- 100 ml Semi-Dry white wine
- 1 tbsp Flour
- 200 ml Whipped cream
- Pepper from the grinder
- Freshly grated nutmeg
- Clean and quarter the fennel and cut out the stalk in a wedge shape. Cut the fennel into thin strips. Peel the garlic and roughly chop. Pluck the dill from the stalks. Cut the cheese into small cubes and soak in the wine.
- Cover and simmer the fennel and garlic in 2 tablespoons of oil for approx. 2 minutes. Dust with flour, simmer for 1 minute while stirring, then add the stock. Stir well, bring to the boil and simmer for about 10 minutes, stirring occasionally. Add the cheese and wine to the soup. Remove the saucepan from the heat. Let the soup rest briefly so that the cheese can melt.
- Whip the cream until it is semi-stiff and fold it into the soup, season with salt, pepper and nutmeg.
- Puree the dill tips with a pinch of salt and the remaining olive oil in a blender. Spread the soup on plates, drizzle with dill oil, garnish with dill if necessary. And serve.
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