📝 About This Recipe
Transport your senses to a snow-dusted chalet in the Swiss Alps with this incredibly decadent, silky-smooth cheese soup. Inspired by the communal tradition of classic fondue, this dish blends sharp Gruyère and nutty Emmental with a crisp white wine base and a hint of nutmeg. It is the ultimate comfort food, offering the sophisticated flavors of a cheese course in a warm, spoonable, and deeply satisfying format.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (smashed and minced)
- 1/4 cup All-purpose Flour (for the roux)
The Liquid Gold
- 1 cup Dry White Wine (such as Sauvignon Blanc or Fendant)
- 3 cups Chicken or Vegetable Stock (low sodium, kept warm)
- 1 cup Heavy Cream (at room temperature)
- 1 tablespoon Kirsch (Cherry Brandy) (optional, for authentic alpine flair)
- 1 teaspoon Dijon Mustard (adds a subtle tang)
The Cheese Blend
- 8 ounces Gruyère Cheese (freshly grated, aged at least 6 months)
- 4 ounces Emmental Cheese (freshly grated)
- 1 tablespoon Cornstarch (tossed with the grated cheese to prevent clumping)
Seasoning & Garnish
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon White Pepper (to taste)
- 1 loaf Sourdough Baguette (cubed and toasted into croutons)
- 2 tablespoons Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
In a medium bowl, toss the grated Gruyère and Emmental cheeses with the cornstarch until evenly coated. This ensures the cheese melts into the soup smoothly without separating.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until it begins to foam.
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3
Add the minced shallots to the butter and sauté for 3-4 minutes until translucent and soft, but not browned.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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5
Whisk in the flour to create a roux. Cook the roux for 2 minutes, stirring constantly to remove the raw flour taste while keeping the color pale.
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6
Slowly pour in the white wine while whisking vigorously to prevent lumps. Let the wine simmer for 2-3 minutes until it has reduced by half.
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7
Gradually add the warm stock one cup at a time, whisking continuously until the mixture is smooth and slightly thickened.
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8
Reduce the heat to low. Stir in the heavy cream and Dijon mustard, bringing the liquid to a very gentle simmer.
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9
Begin adding the cheese mixture one handful at a time. Whisk in a figure-eight motion, waiting for each batch to completely melt before adding the next. Do not let the soup boil at this stage.
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10
Once all the cheese is incorporated and the soup is silky, stir in the Kirsch (if using), freshly grated nutmeg, and white pepper.
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11
Taste the soup. Depending on the saltiness of your stock and cheese, add a pinch of salt only if necessary.
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12
Ladle the hot soup into warmed bowls. Top generously with toasted sourdough croutons and a sprinkle of fresh chives.
💡 Chef's Tips
Always grate your cheese from a block; pre-shredded cheeses are coated in cellulose which will make your soup grainy. Keep the heat low once the cheese is added; boiling the soup after the cheese is in can cause the proteins to tighten and the fat to separate. If the soup is too thick, thin it with a splash of warm stock or milk until you reach your desired consistency. For an extra layer of flavor, rub the inside of your cooking pot with a halved garlic clove before starting the recipe. Use a dry, high-acid white wine to help break down the cheese proteins for a smoother texture.
🍽️ Serving Suggestions
Serve with a side of crisp Granny Smith apple slices or cornichons to cut through the richness. Pair with a glass of the same dry white wine used in the recipe, such as a crisp Riesling or Pinot Grigio. A light green salad with a sharp lemon vinaigrette makes for a perfect refreshing contrast. For a true fondue experience, serve in a bread bowl made from a hollowed-out boule. Add a few drops of truffle oil just before serving for an ultra-luxurious finish.