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)
