As a chef passionate about Alpine traditions, I recommend this velvety Beaufort d’Alpage soup for crisp autumn days, highlighting its fruity depth.
Prep time: 15 mins | Cook time: 20 mins
Ingredients (Serves 4):
- 400 g Alpine Beaufort cheese
- 50 g butter
- 50 g flour
- 10 cl dry white wine
- 1 pinch nutmeg
- 10 cl crème fraîche
- 1 egg yolk
- 1 bunch chervil
- Salt and ground pepper
Instructions:
- Remove the rind from the cheese and grate it on the coarse side of the grater. Melt the butter in a heavy-bottomed saucepan. Add the flour all at once and stir immediately with a wooden spoon. Cook the roux for 2 minutes, then add 75 cl water and the white wine.
- Cook, stirring constantly, for about 20 minutes. Season with salt, pepper, and nutmeg. Add the grated cheese and stir until melted. Remove from heat.
- Whisk the crème fraîche and egg yolk in a large bowl. Pour into a soup tureen, then add the hot soup mixture, whisking lightly for a creamy texture. Add chervil sprigs and serve immediately.
- Pair with garlic-rubbed croutons browned in butter.
Beaufort shines in autumn—perfectly seasonal. It's equally inviting in spring, especially near the Alps during winter getaways.
