Cheese and Wine SoupHome >> Recipes
Here is a robust little soup from my neck of the Alps. It is built around the famous Valais white wine Fendant, cream, alpine cheese and white pepper. You can serve it with toasted bread or Swiss rye sourdough. Cheese and white wine soup
Try to use fromage d'alpage, made up the Alps from flower-grazing cows. Fendant is a tart dry wine very popular in the Valais. Cut the cheese rind ... ... slice and dice. Mix the cream with the chicken stock in a saucepan ... ... and add the wine. Bring to a boil, then mix with the cheese cubes in a bowl. Make sure not to pour the liquid too hot nor to throw the cheese into the saucepan - they need to melt nice and easy.
Mix with a wooden spoon until melted. You can serve this with croûtons but I used Valaisian rye sourdough, the most popular bread we have here in the Valais... ... sliced thin. Crack some white pepper, sprinkle ... ... and serve. 235256 views Did you like this article? Leave me a comment or see my most popular articles. Related Articles Swiss Raclette ** Popular Copyright FXcuisine 2024 - all rights reserved. |
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46 Comments
- #1
- Comment by Rosa
I've never eaten that soup, but I'm sure it tastes really good! A comforting and delicious recipe!Cheers,
Rosa
- #3
- Comment by Bianca Peccioli
where can I buy that buckwheat mill? And the Pasta extruder? Thank you, Bianca- #5
- Comment by Carrie
Sounds divine! Can't wait to try it. I just love your website! Thank you so much for the beautiful recipes and photos. Very inspiring! C- #7
- Comment by Jo-Anne Lawless
You have the most inspiring recipes on this website and the photos are indescribably beautiful. I will make this recipe, but, living in Canada, it will take some serious substitution on my part! If I find Swiss Alpkaese here it will be a shock!We do have some nice Swiss cheeses....I'll take my chances!
- #9
- Comment by jay furman
Your pictorial example of Cheese Soup preparation is a fine addition to my Soup library of ideas, recipes and experiments. As of late, I find myself with more daylight to prepare casual late brunch or lunch. I have been using bouillon cubes to enhance vegetable combinations that incorporate my afternoon creations. In the past I have unsuccessfully toyed with various methods of preparing cheese soup. The sauce poured over the cheese vs cheese added to sauce solves the riddle of proper execution of this splendid late fall or winter soup.I recently made whole wheat baguettes for my soup enjoyment. The consistency of the bread was so thick that I used a much smaller portion of bread that is the usual case...wonderful in tomato based vegetable soup. Bon Appetite!
A late afternoon Saucier in training....jf
- #11
- Comment by chiffonade
This soup looks wonderful. Given its richness, I'd serve a very small mug of it as a meal opener but what an opener it would be! Thanks for another recipe where you prove the most basic of ingredients can truly sing.- #13
- Comment by Magda
I wish sourdough bread would be more popular in Belgium- I absolutely adore it and it's proving quite difficult to get a decent loaf here. (Am originally from the Czech Republic- and sourdough is the standard kind :)).The soup looks delicious. Might give it a try :)...oh and thanks again for all your wonderful posts!
- #15
- Comment by Dean
Sounds and looks delicious. What other cheeses can be used? where i live it is a struggle to get a decent Brie let alone Alpkaese.- #17
- Comment by chef4cook
Love it! The simplicity.- #18
- Comment by claudia (cook eat FRET)
Doesn't wine react with a metal bowl? Beautiful soup though- #20
- Comment by Lyra
Wow Francois, your doctor is going to have a heart attack himself looking at this recipe! Though if you served it in tiny glasses with a stick of rye to dip as an amuse bouche, that could keep it down to below-homocidal levels in the saturated fat department. I am sure that it is delicious-with those quality ingredients it must be. I really like the opening photo, the label on the wine just draws you right into the landscape doesn't it?- #22
- Comment by carmen
Hi Francois Hope you are doing well. This soup looks scrumptious! like always... you never disappoint:-)I will have to try this one. How can something so simple be so good? Bon Appetite!God bless you and your loved ones. Thanks for all the hard work. You blog is fascinating not to mention the photography which is superb! Warm Regards Carmen
- #24
- Comment by Jeff
Greetings from the US, I just wanted to tell you that you have an absolutely fantastic website! I don't even remember how I stumbled across it about a year ago, but I check back several times a week to see what's new. I know a few other people have asked about the cheese used in this recipe, and you refer to an aged cheddar as a suitable replacement. I have a few fairly decent cheese shops in my town, with a fair selection of Swiss and other European cheeses. They did sell the Sap Sago Schabzier, so I think they would have a more appropriate replacement for this dish. Would something like Radamer or Appenzeller work? They also sell Madrigal and Raclette. Would any of these work as well? I hope so, because I would reeeally like to make this soup! Thanks!- #26
- Comment by The Culinary Chase
Wow! Great photo's & I love wine & cheese so to have it as a soup is a bonus! Cheers!- #28
- Comment by Ouroboros
Would throwing a few halved broccoli florets or some de-gilled portabella mushroom chunks in the soup be out of line?O
- #30
- Comment by Demelza
FX, once again, just wonderful! Thanks for all the pleasure you give us. Your joie de vivre is contagious.- #32
- Comment by Erik
Wow, does that ever look good! This is one to try for the weekend!- #34
- Comment by Mark.
I will definitely try this one, though probably with a different wine and cheese. The bread looks wonderful. The Slow Food people consider it a local treasure of the Valais, but I haven't seen a recipe on line for attempting to reproduce it. I have heard of no-wheat sourdough breads from Europe -- is this one of them?- #36
- Comment by Lily Nguyen
I can't wait to try this recipe! Out of your entire collection of recipes, all of them I want to eat (even the chocolate pasta!) but only this one I am able to cook.A delicious soup where the only prep work is cubing cheese? I like it!
- #38
- Comment by AlexFalk
So, Is the rind used as well? It didn't appear so, but the desription did not mention discarding it.If the rind is actually discarded, is there a use for hard rinds in recipes? Seems like such a waste to just toss the rind, they tend to be inedible, but they taste divine when chewed on.
- #40
- Comment by Zeashan
For those of you who are interested, I calculated out the calories in this soup, forgoing the bread, it comes out roughly to a total 1694 calories, divided into 4 servings of 423.5 calories a person :).This is my take on FX's fine recipe, I didn't have access to the cheese that FX was using so I used a combination of a fine Swiss and Gruyere. Coupled with the white pepper, it made for an incredibly tasty soup!
2 cup chicken stock - 40 cals
1 cup cream - 800 cals
1 cup white wine - 150 cals
3.2 oz gruyere - 384 cals
3.2 oz swiss - 320 cals
- #42
- Comment by bethany
We are planning a soup-swap day here at work on the 26th of January. I would love to make this soup but wonder how well it will freeze as many people will take their portion home and freeze it for a later lunch or dinner. Also, how many portions does this recipe make? I will need to multiply it for 12 portions.Many thanks and I cannot thank you enough for this website.
- #44
- Comment by Tomm
Hey,I tried to cook your recipe, but it didnt work :/
I used Greyezer and did everything like you wrote. But at the end the cheese was at the ground. the cheese was melted but didnt dissolved.
What was my mistake?
Greets from Germany
- #46
- Comment by silvia
Esta deliciosa sopa la tome en Sao Paulo, hace quince días, excelente, en LA CASA DEL PAN, soy chef y disfruto de de todo lo referido a la comida alimentos, gastronomía de los diferentes paises, MI PASION ES LA COMIDA.Tell me what you think!
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