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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.
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Kristine Jannuzzi

Food and travel writer Kristine Jannuzzi fell for formaggio while living in Florence, Italy. An equal opportunity cheese lover, she strives to continually expand her dairy horizons from her home in NYC and while traveling the world. Follow her on Instagram @nyccheesechick.

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.