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Cheese Soup with Roasted Nuts

Cheese Soup with Roasted Nuts
For this rich soup, chef Stefan Karlsson uses aged Swedish cheddar, but you may substitute another full-flavored cheese, such as Emmental or Gruyère.
  1. 1 celery stalk
  2. 1 shallot
  3. ¼ small fennel bulb
  4. ½ garlic clove
  5. 1 tablespoon butter
  6. 1 cup dry white wine
  7. 1 vegetable bouillon cube
  8. 1¾ cups heavy cream
  9. 1 cup milk
  10. 1¾ cups shredded Swedish cheddar
  11. Salt, to taste
  12. White pepper, to taste
  13. ½ cup salted mixed nuts, coarsely chopped
  14. Hazelnut or walnut oil
  15. Paprika
  1. Finely chop celery, shallot, fennel, and garlic. Melt butter in a large saucepanpan. Add vegetables, and sauté until just tender.
  2. Add wine, vegetable bouillon, heavy cream, and milk. Bring to a boil, then reduce to simmer for about 10 minutes. Add cheese, and stir until melted. Remove from heat and let cool slightly.
  3. Working in batches, if needed, puree soup in a blender until smooth. (Be careful of steam!) Return soup to saucepan, and season with salt and pepper. Ladle into four serving bowls. Garnish with chopped nuts, a drizzle of hazelnut oil, and a dusting of paprika.
culture: the word on cheese http://culturecheesemag.com/

Kristine Jannuzzi

Kristine Jannuzzi is a food and travel writer who divides her time between New York and Sweden.

Photographer Sonja Dahlgren

Sonja Dahlgren is a freelance photographer specialized in food (styling+photography), lifestyle, garden, and interior photography. She also writes the blog Dagmar’s Kitchen.

Chef Stefan Karlsson

A proud steward of his native cuisine, chef Stefan Karlsson creates innovative dishes using Swedish cheese.

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