Alpine cheese soup

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Richard Bainbridge
  • 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)
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