with grapes and roasted hazelnuts


  • 200 g Emborg White cheese
  • 350 ml Emborg milk
  • 250 ml Emborg cooking cream
  • 50 ml sweet white wine
  • 10 g maizena
  • 6 egg yolks
  • 1 tbs. honey
  • 180 g red grapes, halved and seeds removed
  • 100 g hazelnut kernels, toasted and roughly chopped
  • Fresh sprigs of lemon verbena
  • Honey to serve


Crumble the white cheese and place it in a heavy base saucepan. Pour the milk, cream, white wine, yolks and maizena into the saucepan. Gently heat the ingredients while constantly stirring. Let the soup reach approximately 95 degrees and the mixture thickens to a creamy consistency. 

Blend the soup with a stick blender to smooth out completely and strain. Stir in the honey to combine. Season with black pepper if served as a starter. 

Pour the soup into 4 warm bowls and top with halved grapes, hazelnuts, lemon verbena and a drizzle of honey. As a starter, the soup can be served with crusty bread.