John Myers
Martin’s Cheese Soup
The perfect martin’s cheese soup recipe with a picture and simple step-by-step instructions.
- 1 piece Diced onion
- 1 tbsp Butter
- 1 tbsp Flour
- 100 ml White wine
- 200 ml Cream
- 200 ml Chicken broth
- 100 g Mountain cheese
- 1 pinch Nutmeg
- 1 pinch Salt and pepper
- 30 g Croutons
- 0,5 piece Leek
- 80 g Bacon
- Sweat the onion in the butter until colorless, dust it lightly with flour and deglaze with white wine. Let the white wine reduce completely. Then season with salt and pepper, rub in nutmeg.
- Pour in the chicken stock and bring the soup to a boil. When it is reduced by half, the soup is pureed. Then add the cream; the cheese is gradually melted in in small pieces. Season with salt and nutmeg again.
- Just before serving, finely dice the bacon and leave it out until crispy. Chop the salmon stick and toast it with the croutons in butter. Arrange the soup in a cup and spread the bacon, leek and croutons on top.
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