Creamy sheep cheese soup

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

Ingredients

  • 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

Instructions:
Preparation: 
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.

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