A rich, velvety cheese soup made with aged alpine cheese, white wine, and a touch of garlic, a warming staple of mountain cuisine in Liechtenstein.
Ingredients
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300g aged alpine or Gruyère cheese, grated
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1 large onion, finely diced
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2 cloves garlic, minced
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2 tbsp butter
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2 tbsp flour
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150ml dry white wine
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800ml vegetable broth
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200ml cream
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White pepper
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Nutmeg
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Fresh chives for garnish
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Croutons for serving
Instructions
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1
Melt butter in a heavy pot over medium heat. Sauté onion and garlic until soft and translucent, about four minutes.
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2
Sprinkle flour over the onions and cook, stirring, for two minutes to form a light roux without browning.
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3
Add white wine and stir until absorbed. Gradually whisk in vegetable broth, ensuring no lumps form.
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4
Bring to a gentle simmer and cook for ten minutes. Reduce heat to low and add grated cheese in small handfuls, stirring constantly.
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5
Stir in cream, season with white pepper and nutmeg. Cook gently for five minutes, never allowing the soup to boil once cheese is added.
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6
Serve in warm bowls topped with croutons and fresh chives.
Did You Know?
Liechtenstein produces several distinctive alpine cheeses despite its tiny size, and cheese soup is the best way to showcase their melting qualities.