The best Tirolean grey cheese recipes: Tirolean grey cheese and lovage soup
Ingredients for 4 persons
- 200g of Tirolean grey cheese
- 2 tablespoons of butter
- 1 shallot
- 150ml of heavy cream
- 30g of flour
- 1 litre of vegetable broth
- sufficient fresh lovage
- salt, pepper, caraway seeds
- to season: lemon, Worchester sauce, Tabasco, cayenne pepper
Tip: Use a double-walled cappuccino glass to serve the soup.
Step 1: The basis for the Tirolean grey cheese soup
Dice the shallots and sauté them in butter.
Add a few caraway seeds and then thicken with flour.
Add the vegetable broth and bring to the boil; leave it to boil for about 5 minutes.
Add the heavy cream and Tirolean grey cheese to the broth and cook it for a further 5 minutes until the cheese has melted.
Afterwards, leave to simmer for 20 minutes for the flour to lose its cohesiveness.
Tip: Add 2 to 3 stems of lovage to receive a delicious taste.
Step 2: Prepare the lovage foam
While the Tirolean grey cheese soup is simmering, we can prepare the lovage foam for finishing off the dish.
Heat a little bit of milk together with 2 to 3 stems of lovage, 1 small clove of garlic, some lemon zest and a pinch of salt.
Leave to simmer for about 15 minutes on very low heat.
Strain and then froth up with a milk frother.
Step 3: Season the Tirolean grey cheese soup and decorate it
Give the soup a good stir. Then season it with salt, pepper, a tablespoon of chopped lovage and a few caraway seeds.
Tip: Don’t use too much salt – the Tirolean grey cheese already has quite a salty flavour.
Then strain the soup through a strainer and froth up with a milk frother.
Fill ¾ of the double-walled cappuccino glass with the Tirolean grey cheese soup. If you use this kind of glass, you’ll be able to see the different layers of the soup really well.
Carefully spoon the lovage foam into the glass on to the top of the soup.
Decorate with fresh seasonal herbs.
Voilà: The unique and delicious dish made from a traditional Tirolean product is ready!
The recipes for this blog series were created for us by Anjo Pegel.