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Vegetable soup with Nazareth cheese

Type: Entree

Ingredients for 4 people

  • 100g Nazareth cheese grated
  • 1 bunch of watercress
  • 250g broccoli
  • 250g green asparagus
  • 2 large onions
  • 2 potatoes
  • 30g Nazareth butter
  • 1.5 to 2 litres of chicken stock
  • Nutmeg
  • Salt and pepper
  • 1 bunch of spring onions
  • 1 chilli pepper (green)
  • For decoration: a few leaves of water cress and some strands of cheese
  • Melt the butter and sweat the chopped onion, potato, broccoli, spring onion, chilli pepper and asparagus in it.

  • Then add the stock and season with nutmeg, salt and pepper.

  • Let cook for thirty minutes or until done and then add the chopped watercress. Immediately remove the vegetable mixture from the saucepan and mix in a blender, together with the cheese.

  • Season if necessary and decorate with a leaf of watercress and some cheese.