Creamy sheep cheese soup

  • Brunch Dishes
    Lunch Dishes
    Vegetarian Dishes
  • Old Cheese
  • 4 pers
  • 25 min


  • 30 g butter
  • 30 g flour
  • 800 g vegetable stock
  • 1 leek, 1 bunch of spring onion, sliced in rings
  • 100 ml white wine
  • 350 g sheep cheese
  • 100 g Crème fraîche
  • Affilla Cress

Make a roux: in a saucepan, melt butter and add flour.  Mix and cook to form a paste.  Slowly add in the vegetable stock, a little at a time, and bring to a gentle simmer.  Add in white wine and leek, then continue to simmer for 15 minutes.  Take off the heat and mix in 2/3 of the sheep cheese. 

A la minute:
Serve the soup in bowls and sprinkle with pepper and spring onion.  Garnish with grated sheep cheese and cress.

Tasty when served with farmer’s bread and Henri Willig sweet jalapeno dip.

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(Including tax)
(Including tax)