Jarlsberg Cheese Soup with Dill Oil & Zucchini

Jarlsberg Cheese Soup with Dill Oil & Zucchini

Jarlsberg cheese soup is quietly stealing the spotlight this season—mild, nutty, and luxuriously creamy, it’s comfort food with a chef’s touch. Perfect for cozy nights or elegant starters, it pairs beautifully with fresh herbs and a splash of wine.

Jarlsberg Cheese Soup with Dill Oil & Zucchini

Ingredients

• 1 bunch dill
• 120 ml olive oil
• 7 oz Jarlsberg cheese
• 100 ml Riesling (dry to off-dry works best)
• 2 cloves garlic
• 1 onion
• 1 tbsp flour
• 650 ml vegetable broth
• 200 ml whipped cream
• 7 oz zucchini
• 1 tbsp anise brandy
• Salt (and pepper, to taste)

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Directions

1. Start with the dill oil
   Rinse and thoroughly dry the dill. Finely chop it, reserving a few stems for garnish. Purée the chopped dill with salt and 100 ml of the olive oil until vibrant and smooth. Set aside.
   Finely dice the Jarlsberg and soak it in the Riesling—this step sets up that silky, wine-kissed finish later.
2. Build the soup base
   Peel and finely chop the garlic and onion. Heat the remaining olive oil in a saucepan and gently sauté both until translucent and glossy (no browning—this soup is all about finesse). Dust with flour, stir continuously for 1 minute, then slowly pour in the cold vegetable broth. Bring to a boil while stirring to keep things smooth.
3. Simmer and prep the cream
   Let the soup simmer for about 10 minutes, stirring occasionally. Lightly beat the cream until just slightly stiff—think softly whipped, not dessert-ready.
4. Finish gently
   Cut the zucchini into fine pens. Remove the pot from heat. Add the Jarlsberg along with its soaking wine and the zucchini. Stir and gently warm over low heat—do not boil. Add the cream and the anise brandy. Season with salt and pepper to taste.
5. Serve with flair
   Pour the soup into bowls or cups. Drizzle with the dill oil and garnish with the reserved dill stems (your dill flag moment).

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Perfect Pairing (Because Bread Matters)

This soup loves crunch. Pair it with Asturi Bruschettini—either the classic virgin olive oil or the garlic and parsley version. They bring just enough bite and salt to balance the creaminess without stealing the spotlight.

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