Jarlsberg® cheese soup

It's hard to believe that so many good ingredients can fit in one soup! Riesling, herbs, vegetables, cream, olive oil and Jarlsberg® come together to form a harmonious whole. This is hearty soul food that will also please your stomach.
Difficulty: Easy
Product in the recipe
Jarlsberg® Original Read more
  • 4 Servings
  • 1 bunch of dill
  • 120 ml olive oil
  • 200 g Jarlsberg® cheese
  • 100 Riesling of your choice
  • 2 cloves of garlic
  • 1 onion
  • 1 tbsp flour
  • 650 ml vegetable broth
  • 8 thin slices of ciabatta
  • 200 ml whipped cream
  • 200 g of zucchini
  • 1 tbsp anise brandy
  • salt
Here is how you do it

Rinse the dill, dab it dry and finely chop it (put some stems aside for garnish). Puree dill with salt and 100 ml of olive oil. Dice the Jarlsberg® cheese finely and soak in wine.

Peel garlic and onions and chop finely (put garlic cloves aside). Heat remaining oil in a saucepan and fry both in a glassy sauce. Dust with flour, stew with stirring for 1 minute, pour in cold broth and bring to a boil while stirring.

Simmer soup for another 10 minutes, stirring occasionally. Toast the bread in the toaster golden brown and rub with a clove of garlic. Beat the cream slightly stiff.

Cut the zucchini into fine pens. Remove the pot from the heat. Put Jarlsberg® with the wine and the zucchini in the soup. Stir soup, warm in mild heat, but do not cook. Add cream and aniseed spirit and season with salt and pepper.

Pour soup into bowls or cups, drizzle with dill oil and garnish with dill flag.

Serve with the roasted bread.

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