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.
Ingredients
- 1 celery stalk
- 1 shallot
- ¼ small fennel bulb
- ½ garlic clove
- 1 tablespoon butter
- 1 cup dry white wine
- 1 vegetable bouillon cube
- 1¾ cups heavy cream
- 1 cup milk
- 1¾ cups shredded Swedish cheddar
- Salt to taste
- White pepper to taste
- ½ cup salted mixed nuts coarsely chopped
- Hazelnut or walnut oil
- Paprika
Instructions
- Finely chop celery, shallot, fennel, and garlic. Melt butter in a large saucepanpan. Add vegetables, and sauté until just tender.
- 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.
- 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.
Kristine Jannuzzi
Food and travel writer Kristine Jannuzzi (aka @nyccheesechick) fell for formaggio the first time she tasted Pecorino Toscano in Florence some 20 years ago. She has been a frequent Culture contributor since 2013, and her work has also been published in La Cucina Italiana, Italy Magazine, and British Heritage Travel, among others. A bilingual dual American and Italian citizen, Kristine currently hosts private cheese tastings and visits to cheesemakers in Tuscany.
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.
