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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 4
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By Richard BainbridgeFrom Saturday Kitchen[row]
- 75g/2½oz salted butter
- 4 shallots, finely chopped
- 200g/7oz Parmesan, grated
- 70g/2½oz Mrs Temple’s Alpine cheese or Gruyère, grated
- 200ml/7fl oz double cream
- 350ml/12fl oz chicken stock
- salt and white pepper
For the garnish
- pickled asparagus, cut into small pieces
- wild garlic leaves (optional)
- crispy fried shallots
- rocket cress
- selection edible flowers (optional)
Method
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Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour.
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Add the two cheeses and stir continuously, until melted.
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Add the double cream and stock and gently bring to the boil while stirring.
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Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning.
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To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve.