Ingredients with Measurements:
- 1 pound Bruz d'Murazzan cheese, grated
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup white wine
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
2. Add the flour and stir to combine. Cook for 2-3 minutes until the mixture turns golden brown.
3. Slowly pour in the white wine and chicken or vegetable broth, stirring constantly to prevent lumps from forming. Add the bay leaf and bring the mixture to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes, until the soup has thickened.
5. Remove the bay leaf and use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Return the soup to the pot and add the grated Bruz d'Murazzan cheese. Stir until the cheese has melted and the soup is smooth.
7. Add the heavy cream and stir to combine. Season with salt and pepper to taste.
8. Serve hot, garnished with additional grated Bruz d'Murazzan cheese and a sprinkle of chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 12g
Protein: 20g
Substitutions for ingredients:
- Bruz d'Murazzan cheese can be substituted with any other soft, creamy cheese such as Brie or Camembert.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add chopped spinach or kale for a healthier version.
- Add a pinch of nutmeg or cayenne pepper for extra flavor.
Tips and tricks:
- Use a good quality cheese for the best flavor.
- Be careful not to overcook the soup as it can become too thick and lose its creamy texture.
- Use an immersion blender for a smoother texture.
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 heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of chopped parsley and grated Bruz d'Murazzan cheese.
Garnishes:
Chopped parsley and grated Bruz d'Murazzan cheese
Pairings:
- Serve with a crusty bread or crackers.
- Pair with a light white wine such as Pinot Grigio.
Suggested side dishes:
- Salad with a light vinaigrette.
- Roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth to thin it out.
- If the soup is too thin, add more cheese to thicken it up.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bruz d'Murazzan cheese is a soft, creamy cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, buttery flavor.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve as a first course or as a main dish with a side salad.
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