Soup
Smoked cheese soup with reindeer
A thick roux-based soup enriched with cream and melted smoked cheese, with sliced reindeer slipped in at the end and torn flatbread on top.
Instructions
Melt the butter in a large pot over medium heat and whisk in the flour.
Cook it out for a minute or two, until smooth, then whisk in the stock a little at a time so no lumps form. Keep whisking until the soup is smooth and just beginning to simmer.
Turn the heat low and pour in the cream.
Stir until it's warmed through, then add the cubed smoked cheese and keep stirring gently until it has melted completely and the soup turns velvety.
Stir in the sliced reindeer.
Let it barely simmer for 5 minutes. Don't let it boil, or the meat will toughen. Taste and season.
Stir the parsley in just before serving.
Ladle the soup into bowls and pile the torn flatbread on top for contrast. Serve it hot, as a starter.
Tips
- Searing the sliced reindeer in a little oil first gives the soup a smokier edge.
- A sharp, acidic salad or a few pickled root vegetables on the side cut through the richness.
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