JARLSBERG
RECIPES >> Jarlsberg Lettuce Soup
| The Jarlsberg Cook of the Year 2003 recipe runner up of five is Mrs Janet Webb. We Congratulate! This creamy Jarlsberg soup is delightful hot or cool!
4 servings
Ingredients
2 tbls olive oil
1 small chopped onion
150 raw, peeled and grated potatoes
750 ml water
1 slightly rounded ts of vegetable stock granules
1 Butter head salad, finely shredded ( you can use the lettuce or spinach you prefer)
freshly ground pepper and salt to taste
175 ml milk
125 gr grated Jarlsberg
6 tbls single cream or Crème Fraiche
save some small lettuce heart leaves to garnish
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Method
Simmer oil and chopped onions in a deep pan. Add grated potatoes, simmer while stirring for further 3 - 4 min. Add water and vegetable stock, bring to a boil.
Cover to simmer and stir occasionally for some min. Move the pan from the heat and cool off a bit. Stir in the cold milk. Purge with a blender, not too smooth, let the lettuce show as small bits of lovely green texture. Add the Jarlsberg and warm up the soup once again. Pour over to portion bowls. Make a swirl with the cream into each bowl and garnish with the lettuce hearts.
Serve hot or cold with fresh bread and dairy butter.
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