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