SUMMER SOUP
Cheese balls, a new product from Smiltenes Piens, are a very simple but special product. It is 100% cheese puffed up into the shape of a ball. A great snack and a delightful extra to soups, salads and stews. Here is a recipe for summer soup by cookbook author Signe Meirāne, to which Smiltene Piens’ cheese balls add a special bouquet of flavour.
Ingredients
- 2 tbsps grapeseed oil
- 500 g new potatoes, in pieces of different sizes
- 1 tbsp fresh oregano, chopped (1 tsp thyme leaves can be used instead)
- 2 garlic cloves, thinly sliced
- 1 - 1.2 litres hot vegetable or chicken soup
- 600 g corn (can be steamed organic corn)
- 20 g butter
- sea salt to taste
- freshly ground pepper to taste
- 1 packet of slightly crumbled Smiltene Piens Cheese Balls
Preparation
Pour the oil into the saucepan, add the potatoes and fry over a high flame. Fry just enough to lightly golden the bottom few potatoes (this adds a wonderful flavour). Add the soup, oregano, garlic, corn and salt. Cook until the potatoes are soft and some, the smaller ones, are even dissolving. This will take about 20 minutes. Finally, season with pepper, add the butter and cook for 2-3 minutes. Serve with cheese balls and herbs (savory, a little dill and basil).
Preparation process
End result
