The Dutch are very fond of soups, and you cannot live without cheese and traveling, even when the food journey is just in your kitchen. I am writing you a recipe for pure cheese joy 🙂
The Dutch are very fond of soups, and you cannot live without cheese and traveling, even when the food journey is just in your kitchen. I am writing you a recipe for pure cheese joy 🙂- Prep time: 5 minutes
- Cook time: 20 minutes
- Serves: 4-6
- Difficulty: easy
- Course: soup
- Cookware: large pot
- Cuisine: Dutch
Ingredients
- 400 ml vegetable stock
- 200 g aged hard cheese, grated
- 100 g cream cheese
- 1 leek, finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 3 tbsp oil
- 25 g butter
- 1 tbsp flour
- 60 ml dry white wine
- 400 ml single cream
- 3 green onion leaves
- freshly ground black pepper
- salt⠀
Cooking method
Step 1
Heat oil in a pot, lightly fry the garlic in it, add the leeks, and fry until golden brown. Reduce heat to low. Add grated cheese, butter, and flour. Constantly stirring, cook for 2-3 minutes. Add vegetable stock, increase heat to medium and bring soup to boil.
Step 2
Reduce heat and add cream, wine, cream cheese, salt, and pepper to the soup. Leave the soup to simmer over low heat for 5-10 minutes, stirring constantly so that the cheese does not settle to the bottom of the pan. Top with chopped green onions when serving.
My tips and tricks:
In this soup, the taste depends a lot on the cheese you use. Pecorino soup will taste different from aged cheddar soup.
- 400 ml vegetable stock
- 200 g aged hard cheese, grated
- 100 g cream cheese
- 1 leek, finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 3 tbsp oil
- 25 g butter
- 1 tbsp flour
- 60 ml dry white wine
- 400 ml single cream
- 3 green onion leaves
- freshly ground black pepper
- salt⠀
- Heat oil in a pot, lightly fry the garlic in it, add the leeks, and fry until golden brown. Reduce heat to low. Add grated cheese, butter, and flour. Constantly stirring, cook for 2-3 minutes. Add vegetable stock, increase heat to medium and bring soup to boil.
- Reduce heat and add cream, wine, cream cheese, salt, and pepper to the soup. Leave the soup to simmer over low heat for 5-10 minutes, stirring constantly so that the cheese does not settle to the bottom of the pan. Top with chopped green onions when serving.