Family Best Time >> Food

Alpine Beaufort soup

For this autumn soup, we will naturally take a very fruity Beaufort d’Alpage.

Prep:15 mins Cook:20 mins

Market for 4 people:

  • Alpine Beaufort cheese 400 g
  • 50 g butter
  • flour 50g
  • dry white wine 10 cl
  • nutmeg 1 pinch
  • fresh cream 10 cl,
  • egg yolks 1
  • 1 bunch of chervil
  • salt and ground pepper.

Development:

  • Remove the rind from the cheese and grate it (on the coarse-hole side of the grater). Melt the butter in a heavy-bottomed saucepan. Add the flour all at once and stir immediately, swirling with a wooden spoon. When this roux has cooked for 2 minutes, add 75 cl of water and the white wine.
  • Cook the mixture, stirring constantly, for about 20 minutes. Season with salt and pepper, then nutmeg. Then add the grated cheese and stir until melted. Remove from heat.
  • Combine the crème fraîche and egg yolks in a large bowl. Pour this mixture into a soup tureen, then immediately add the contents of the saucepan, whisking lightly to obtain a creamy and smooth consistency. Add the chervil sprigs and serve immediately.
  • You can present at the same time small croutons of bread rubbed with garlic and browned in butter in a frying pan.

In autumn you will be in good season for Beaufort

In the spring it is not bad either, especially if you are in the area (winter holidays)