Even though I enjoy hard and tough recipes, believe me, sometimes I really like simple and made in less than 30 minutes dishes. This Taleggio cheese soup goes in the 1st place of these kinds of recipes.
You may ask why this soup is so amazing?
Well… First of all, we use semisoft Italian Taleggio cheese, a strong aroma but a very pleasant taste. Second, this soup is luxurious with its creaminess. And third, garlic couldn’t compliment the cheese more than in this soup.
So if you want something creamy, warm, and with garlic notes for your evening, this recipe is exactly for you.
But before that…
In French cuisine, soups are extremely complex, and explanations can be confusing. Still, there are three ways of making soups:
- The Consumees (cristal clear soups)
- Thee puree based soups
- The roux based soups (The Creme soups)
Today we’re gonna be talking about the third type.
How to make Taleggio cheese soup?
1. Make the roux. In a pot, melt the butter, add finely chopped garlic, fry a little, and pour the flour to make a paste. This is your thickening soup base.
This is the part where you are not only learning how to make the soup base but sauce base as well.
The roux is a thickener of the sauce/soup. It is made by mixing equal parts of melted butter and flour (which is the actual thickener because of starch). Would be best if you melted butter until you smell the nutty aroma. It will pass on the soup (but don’t burn it!). You should then add the flour and cook everything a little to prevent flour flavor in the soup.
There are three stages of roux: white, blond, and brown. Each phase depends on how long you will cook the roux, and you will recognize it from the color. That color will also affect your soup, so be careful.
2. Continuously whisking, little by little, pour the water, add soft and Taleggio cheeses. Make sure to avoid lumps.
If you pour all water at once, there gonna be loads of lumps, unless you are a good whisker. If you ever tried making Bechamel, you know what I’m talking about.
Adding soft and Taleggio cheeses at this part helps us melt them easier. If we put them at a later stage, it would be too cold, and all the cheese would be at the bottom, which means they can easily burn.
3. Pour double cream, add vegetable stock cubes, and continuously whisking bring the Taleggio cheese soup to a boil. Let it simmer for 10 more minutes (still whisking!).
We need to let the soup simmer for 10 more minutes because we still have flour in the soup, which means we still can feel the flour granules in our mouths. So, 10 more minutes and no flour flavor!
What to do if you can’t find soft cheese?
Lithuanians use a lot of soft cheese, but I know it’s not something you can find everywhere in the UK.
So I suggest adding an additional 100ml of double cream instead of soft cheese.
The point is to create silkiness not only by thickening the soup but with the milk fat as well. These ingredients like soft cheese, double cream, and Taleggio cheese make a luxurious creaminess that the roux cannot create.
Stunning Taleggio cheese soup | 30 minutes & it’s done!
- 50g Butter
- 50g Flour
- 3 Garlic cloves
- 1L Water
- 70g Taleggio cheese
- 250ml Double cream
- 2 Vegetable stock cubes
- Make the roux. In a pot, melt the butter, add finely chopped garlic, fry a little, and pour the flour to make a paste. This is your thickening soup base.
- Continuously whisking, little by little, pour the water, add soft and Taleggio cheeses. Make sure to avoid lumps.
- Pour double cream, add vegetable stock cubes, and continuously whisking bring the Taleggio cheese soup to a boil. Let it simmer for 10 more minutes (still whisking!).
- Taste the soup, add anything you feel needed and enjoy!