Chestnut Cream Soup with Vacherin Mont d’Or

In a saucepan melt butter, add chestnuts, sprinkle with sugar and lightly caramelize. Add port, white wine and bring to a boil. Add stock and bring to a boil. Add whipped cream and simmer gently for about 5 minutes.

Add yogurt and curd and blend well. Bring to boil again, season and shape into soup cups. Add cheese to soup at room temperature and bring to table on the spot.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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