PreparationPeel and dice the onions. Grate Oldenburger Gouda. Cut Oldenburger Mozzarella into small cubes. Cut lemon in halves.
The SoupIn a large pan, melt the Oldenburger Butter. Add chopped onions and sweat until transparent. Then, add vegetable stock and Oldenburger Cooking Cream and bring to a boil. Add peas and simmer for about 10 minutes. Then, add grated Oldenburger Gouda and puree finely. Season to taste with salt, pepper and lemon juice.
The Final TouchPour soup in a dish and add some Oldenburger Cooking Cream in a swirl. Add a few pieces of the diced Oldenburger Mozzarella and serve with roasted bread.
Tips from Chefs to Chefs
01. Cooking cream will add a wonderfully smooth texture to any sauce.
02. Gouda may be the oldest kind of Cheese in the world which is still produced today. It has a mild and creamy taste.
03. Due to its short maturing time Mozzarella is a fresh tasting type of cheese.