Cheese and pea soup
Raclette cheese works best for this soup: it melts to give a silky, smooth texture.
Ingredients
- 1 carrot, prepared and finely chopped
- ½ leek, prepared and finely chopped
- 1 stalk celery, prepared and finely chopped
- 1 garlic clove, finely chopped
- salt, white pepper
- rapeseed oil
- 100 ml white wine
- 400 ml vegetable stock
- 100 g cream cheese
- 100 ml milk
- 100 g peas (fresh or frozen)
- 200 g raclette cheese, grated
- pinch of grated nutmeg
Method
- In a saucepan, heat a little oil, add prepared vegetables and garlic, sweat for a few minutes. Add wine and bring to the boil, cook uncovered until nearly all liquid is evaporated. Add vegetable stock, milk and cream cheese, bring to the boil. Reduce heat slightly, simmer for 10 minutes. Remove from heat, blend to a smooth consistency, season to taste. Return to saucepan, bring back to simmer, add peas and simmer for another 3 minutes (omit peas if a completely smooth soup is preferred). Add grated raclette cheese, adjust thickness as preferred, season to taste.