Cheese Broth with Spices
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 1 Tbsp olive oil
- 2 shallots (finely chopped)
- 1 clove garlic cloves (minced)
- 2 tsps Cumin
- 6 ½ cups white potatoes (peeled and diced)
- ⅔ cup Munster cheese (diced)
- 3 cups vegetable stock
- 2 cups Belgian beer
- salt
- peppers
- To garnish
- 1 tsp Cumin
- 1 tsp fennel seeds
- ½ cup extra-virgin olive oil
- ½ Loaf of bread (thinly sliced)
- 1 Tbsp Parmesan (finely grated)
- 1 tsp ground Cumin
Preparation steps
1.
Heat together the olive oil and butter in a large saucepan set over a medium heat.
2.
Sweat the shallot, garlic and cumin seeds with a little salt for 6-8 minutes until soft and golden in appearance. Add the diced potato, stir well, and cover with the stock and beer.
3.
Bring to the boil before reducing to a simmer and stirring through the Munster. Simmer for 25-30 minutes until the potato is soft.
4.
Puree using a stick blender, then adjust the seasoning to taste. Keep warm to one side.
5.
Preheat the grill to hot. Brush the sliced sourdough with the olive oil and grill for a few minutes until crisp and golden.
6.
Meanwhile, mix together the Parmesan and the cumin in a small bowl. Sprinkle the toasted sourdough with this mixture.
7.
Ladle the soup into serving bowls and garnish with the fennel and cumin seeds. Serve with the sourdough on the side.
