Cream cheese soup is the best when made with a variety of cheeses.
On a cold winter’s evening, a big bowl of warming cheese cream soup makes a wonderful dinner, and it takes very little time to prepare. Use garlic and nutmeg for a warming spiciness, and cook the soup with homemade stock containing lots of vegetables for a dinner that is not only delicious, but also full of vitamins.
- 100 g trappist cheese
- 50 g smoked cheese
- 50 g cheddar cheese
- 50 g butter
- 3 tbsp flour
- 250 ml cream
- 20 ml dry white wine
- 2 cloves of garlic
- 1 onion
- 1 l soup stock
- 0.5 tsp nutmeg
- Croutons for serving
Peel and chop the onion. Melt the butter and sauté the chopped onion in the butter. Crush and add the garlic cloves and add the flour.
Sauté for a minute or two stirring continuously with a hand whisk, and then add the white wine. Simmer for a few minutes while you grate the three types of cheese.
When some of the wine has cooked off, add the stock and season with salt, pepper and nutmeg. Set aside some of the grated cheese and add the rest to the soup.
When the cheese has melted and the soup turns creamy, add the cream and simmer for five minutes.
When serving, sprinkle some grated cheese on top of the soup. For a really filling dish, serve with croutons.