Turnip, Parsnip and Cheddar Bio Aged L'Ancêtre Soup
Ingredients
- 45 ml (3 tbsp.) butter
- 2 onions, chopped
- 625 ml (2 1/2 cups) turnips, diced
- 625 ml (2 1/2 cups) parsnips, diced
- 60 ml (1/4 cup) dates, chopped
- Nutmeg, fresh grated to taste
- 2 containers (568 ml or 20 oz) chicken stock
- 750 ml (3 cups) milk
- 45 ml (3 tbsp.) flour
- 500 ml (2 cups) of Cheddar Bio Aged L'Ancêtre, grated
- A few branches of fresh thyme
- Salt and freshly ground pepper
Preparation
In a large saucepan, melt butter. Cook onion until tender. Incorporate vegetables and chopped dates. Caramelize. Add chicken stock and nutmeg. Bring to boil on high. Lower heat, cover and simmer until vegetables are tender.
Purée in a blender. Return soup to the saucepan.
In a bowl, gradually incorporate milk with flour. Whip until the mixture is smooth, then add it to the saucepan. Bring to a boil on medium, stirring constantly until soup thickens and is consistent. Remove from heat.
Add some milk as needed to obtain desired consistency. Add Cheddar Bio Aged L'Ancêtre and fresh thyme, and stir until cheese melts. Salt and pepper to taste. Serve with Cheddar Bio Aged L'Ancêtre tiles.
Cheddar tiles
- 250 ml (1 cup) Cheddar Bio Aged L'Ancêtre, grated
Preheat oven to 400ºF (200°C). On a baking sheet covered with parchment paper, place small circles of grated Cheddar Bio Aged L'Ancêtre. Cook for about 5 minutes or until they are golden. Let cool and set aside. Serve on top of soup with branches of fresh thyme.
Portions 8
Preparation time
15 minutes
Cooking time
35 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012