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Vacherin-cheese-soup


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Ingredients

4 portion(s)

  • 1 tbsp Butter
  • 200 g peeled floury potatoes, chopped
  • 450 g vegetable stock
  • 150 g white wine, (Swiss Fendant or Epesses)
  • 200 g Vacherin Fribourgeois-cheese, chopped
  • Pepper and nutmeg to taste
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Recipe's preparation

  1. Heat up the butter for 1 minute at 100°.

    Add potato and chop for 10 seconds on speed 4. Sauté for 30 seconds at 100° on speed 1.

    Add stock and cook for 8 minutes at 100° on speed 1.

    Add white wine and simmer for 4 minutes at 80° on speed 1.

    Add cheese and purée for 30 seconds on speed 10. Season to taste.

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Comments

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  • Dear Moretasorry for the late

    Submitted by Alex G. on 11. January 2011 - 06:59.

    Dear Moreta

    sorry for the late reply as I was abroad for a two weeks. Regarding the wine, Fendant as well as Epesses are both Chasselas which according to the "The Full Wiki" are vinified to be a full, dry and fruity white wines.

    Regarding the cheese, according to an article in the Sydney Morning Herald of the October 9, 2009 (http://www.smh.com.au/lifestyle/homestyle/fonduementally-swiss-20091009-gpjb.html) the Swiss cheese can be substituted in Fondue with fontina or other good melting cheeses, but I have not tried it on this recipe. According to the world cheese book (DK Publishing, 2008, p. 245), the Vacherin Fribourgeois tastes supple and nutty with a long, tender aftertaste of alpine flowers and freshly cut hay. They also mention that the flavors intensify when the cheese is melted.

    I hope you can find the right cheese and you will enjoy this recipe as much as I do.

     

    Best regards

     

    Alex

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  • Could you comment on the wine

    Submitted by moreta on 3. January 2011 - 15:25.

    Could you comment on the wine and cheese. Is the wine a dry or sweet wine and what would you suggest as a local Australian cheese. I do not recognise that one.

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