Ingredients with Measurements:
- 1 cup Ardagh Castle Gjetost cheese, grated
- 4 leeks, white and light green parts only, sliced
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the sliced leeks and cook until they are soft and translucent, about 10 minutes.
3. Sprinkle the flour over the leeks and stir to combine.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
5. Add the nutmeg, salt, and pepper, and bring the mixture to a simmer.
6. Reduce the heat to low and let the soup simmer for 20 minutes.
7. Add the grated Ardagh Castle Gjetost cheese to the pot and stir until it is melted and fully incorporated.
8. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Heat the soup over low heat until it is hot, but do not let it boil.
11. Taste and adjust the seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 40g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- Ardagh Castle Gjetost cheese can be substituted with any other type of cheese, but the flavor will be different.
- Heavy cream can be substituted with half-and-half or whole milk, but the soup will be less rich.
Variations:
- Add cooked bacon or ham for a meatier version of the soup.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add chopped potatoes or carrots for a heartier soup.
Tips and tricks:
- Be sure to slice the leeks thinly so they cook evenly.
- Use a good quality cheese for the best flavor.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until it is hot.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of grated cheese and chopped chives.
Garnishes:
Grated cheese, chopped chives, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, salad, or roasted vegetables.
Suggested side dishes:
Grilled cheese sandwich, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Gjetost cheese is a traditional Norwegian cheese that is made from whey and has a caramel-like flavor. Leeks are a member of the onion family and have been used in cooking for thousands of years.
Flavor profiles:
Creamy, cheesy, and slightly sweet.
Serving suggestions:
Serve the soup as a starter or main course.
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Region: Norwegian