Danish Port Salut Soup Recipe
Ingredients
1 cup diced kohlrabi or young turnip
1/4 cup each minced onion and white part of leek
2 tablespoons butter
2 cups diced potatoes
3 cups chicken stock
2 cups milk
1/2 cup dried azuki beans, cooked
1 cup heavy cream or half-and-half cream
2 cups shredded Danish Port
Salut cheese
Salt and white pepper to taste
Butter, cut into bits
Minced green onions
Minced fresh parsley
Directions
Saute kohlrabi, onion and leek in butter until soft but not browned.
Add potatoes, stock, milk and beans; cover, bring to boil and simmer gently 30 minutes.
Add cream and 1-1/2 cups of the cheese; cook and stir to melt cheese and reheat; do not boil.
Season with salt and white pepper, stir in butter bits and serve with green onions, parsley and remaining cheese on top.
Add potatoes, stock, milk and beans; cover, bring to boil and simmer gently 30 minutes.
Add cream and 1-1/2 cups of the cheese; cook and stir to melt cheese and reheat; do not boil.
Season with salt and white pepper, stir in butter bits and serve with green onions, parsley and remaining cheese on top.
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