Recipes
Lunch
Beemster Cheese Soup With Herbs
Characteristics
Soup
Ingredients (for 4 persons)
- 3 ½ ounces Beemster Classic, grated finely
- 7 ounces Beemster Farmer's Choice, coarsely grated
- 1 tablespoon flour
- 1 ¾ tablespoons butter
- 1 onion, chopped
- 1 zucchini, diced in cubes
- 2 cups milk
- 1 cup chicken broth
- 2 tablespoons fresh cilantro leaves, roughly chopped
- 2 tablespoons parsley, roughly chopped
- 2 tablespoons chives, chopped into ½ inch pieces
- freshly ground salt and pepper
Materials
Preparation
Preheat the oven to 425 °F.
Mix the grated Beemster Classic with the flour. Spoon 8 mounds of cheese mixture on a cookie sheet lined with baking parchment. Bake in the oven for 3-5 minutes to form nice flat wafers.
Leave the wafers on the cookie sheet to cool. Melt the butter in a stock pot and lightly sauté the onion and zucchini for 3-5 minutes.
Stirring constantly, add the milk and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth and creamy.
Stirring constantly, add the grated Beemster Classic a little at a time until it melts. Season the soup with salt and pepper. Serve the cheese soup in warmed soup plates and garnish with a generous amount of herbs with a cheese wafer on top.