Potage Parmetier au Chaource (Simple Potato Soup using Chaource cheese

[bleudauvergne]

Potage Parmetier au Chaource (Simple Potato Soup using Chaource cheese)

Serves 4 as Soup.

Simple to make, this soup recipe puts France's Chaource cheese on a pedestal. Potatoes can be replaced by cauliflower if you are limited on potato intake.

This soup is nice served with crisp toast and salted butter, or followed by a main dish using puff pastry.

• 1 kg potatoes for mashing (or cauliflower)
  
• 50 cl pasturized whole mlk
  
• 160 g chaource cheese
  
• 20 cl heavy cream (creme fleurette)
  
• 1 T sesame seeds
  
• 2 pinches grated nutmeg
  
• salt
  
• pepper
  

1) Prepare the potatoes or the cauliflower, cut into chunks.

2bis) Put your empty bowls in a warm (200f/90c) oven to heat for serving. (another way to warm them is to lightly spray microwavable bowls with distilled water, and put in the microwave on high for 1-2 minutes just before serving)

2) Bring the milk and cream to a simmer, remove the skin of the cheese and cut into thin slices, and toast your sesame seeds in a dry nonstick pan until golden brown.

3) Puree the potatoes with the milk/cream mixture in the mixer, season with pepper. Wait to adjust salt after adding the cheese because the cheese is quite salty.

4) Add the nutmeg and 1/2 of the chaource. Over low heat, stirring constantly until the cheese has melted. Adjust seasoning.

5) Serve very hot in heated bowls, and top the soup with slices of cheese and grilled sesame seeds.

Keywords: Soup, Dinner, Potatoes, French, Easy, Lunch, Coffee/Spice Grinder

( RG949 )