Name: Blue cheese soup with niva
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Ingredients: 120 g niva cheese; 80 g processed cheese; 400 g potatoes; 1 pc carrot; 1 pc onion; 40 g butter; 30 g plain flour; 1 l vegetable broth; 200 ml cooking cream; 1 pinch nutmeg; parsley; salt; ground pepper

Step by step process

Vegetables and cooking

1
For the cheese soup, first cut the potatoes into small cubes, the carrot into thin slices and the onion finely. Melt the butter in a pot and over low heat saute the onion until golden, so it releases its sweet flavour and scents the whole base.
2
Add the flour to the softened onion and, stirring constantly, let it turn lightly golden so a smooth pale roux forms without lumps. This roux gives the finished dish its body and a nicely velvety texture.
3
Gradually pour the lukewarm stock over the roux and whisk until smooth, leaving no lumps. Add the potatoes with the carrot, bring to a gentle simmer and cook for about 15 minutes, until the vegetables are completely soft and the base starts to come together nicely.

Cheese, cream and seasoning

4
Stir the crumbled niva and the cubes of processed cheese into the soft vegetables and, stirring constantly, let them melt completely so the flavour of the blue cheese blends with the stock into a bold cream.
TIP:
Add the cream over low heat and stir in the cheese gradually into a hot sauce that is not at a rapid boil. It will melt more evenly, and the sauce will stay smooth without lumps or curdling.
5
Soften the soup with cooking cream, season with a pinch of nutmeg, salt and freshly ground pepper and warm it through for a moment, but do not boil it any more so the cream does not curdle.
6
Ladle the finished cream into bowls and sprinkle with chopped parsley. Serve hot with fresh bread or toasted croutons that crunch beautifully in the velvety base.