[Sca-cooks] Soupe Crottee (Vivendier) - any experience?

[Pixel, Goddess and Queen]

If the soup uses cheese but not broth, would that make it an 
appropriate recipe for an Ember Day?

Margaret FitzWilliam

On Fri, 25 Sep 2009, Volker Bach wrote:

>
> Well, I'm not terribly conversant with the ways of cheese cookery, so 
> I'm going from my experience with bread porridge. When i say 'long', I 
> mean in terms of a few minutes. The recipe says nothing about stirring, 
> but I assume that that will be required to keep the cheese from sticking 
> and burning.
>
> Scully writes of speculation that 'crottee' is derived from the lumpy or 
> curdled appearance of the dish, so I don't expect a smooth soup. I'm 
> also a bit surprised that it uses water rather than broth.
>
> What kind of cheese would you think would work? I'm starting out with 
> the cheap stuff until I get my technique down, but I'm thinking a more 
> intense flavour would be good. The recipe says 'fat' cheese.
>
> Cheers
>
> Giano
>