Alpine Soup
Alpine Soup



  • 75g butter
  • 4 shallots, chopped
  • 200g grated parmesan
  • 70g grated gruyere
  • 200ml heavy cream
  • 350ml chicken stock
  • Salt and pepper
  • Crispy onions, to serve
  • Crusty bread, to serve
  • Pickles, to serve
  • Melt the butter in a saucepan, and sweat the shallots on a low heat until softened and translucent. Add the cheeses and stir until melted, then pour in the cream and stock, and bring to a gentle simmer while stirring continuously.
  • Pour into a blender or soup maker, and blitz until smooth. Pass through a sieve, and season again. Serve with a sprinkling of crispy onions, whatever herbs you have to hand, and some pickles and bread. Delicious!
20 mins
2 serving

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