/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Alpine cheese soup

Prepare: less than 30 mins
Cook: 10 to 30 mins
Dietary: Egg-free Nut-free Pregnancy-friendly

This silky soup will transport you to the ski slopes in no time.

By Richard Bainbridge

From Saturday Kitchen Best Bites

Ingredients

75g/2½oz salted butter
4 shallots, finely chopped
200g/7oz Parmesan, grated
70g/2½oz Mrs Temple's Alpine cheese or Gruyère, grated
200ml/7fl oz double cream
350ml/12fl oz chicken stock
salt and white pepper

For the garnish

pickled asparagus, cut into small pieces
wild garlic leaves (optional)
crispy fried shallots
rocket cress
selection edible flowers (optional)

Method

Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour.
Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring.
Pour into a blender and blitz until smooth. through a sieve and check for seasoning.
To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve.