Soupe au fromage facts for kids
| Alternative names | Aftermath Feast Day Soup |
|---|---|
| Type | soup |
| Course | Main meal |
| Place of origin | France |
| Region or state | Massif central (Aubrac, Auvergne, Rouergue) |
| Serving temperature | Hot |
| Main ingredients | Onions, cabbage, laguiole or cantal, garlic, meat and vegetable broth, dry white wine, country stale bread, salt, pepper |
| Other information | Accompagnement red wine marcillac côtes-d'auvergne estaing |
Cheese soup is a warm and hearty traditional dish. It comes from the southern part of the Massif central region in France. This soup is known as a "peasant food" because it was a simple, filling meal for people who worked hard. It also has a special nickname: the Aftermath Feast Day Soup. This name comes from a unique wedding tradition. After a wedding party, this soup was brought to the newly married couple in their room.
The type of cheese used in the soup is a big topic of discussion. People often argue if laguiole or cantal is better. A famous French writer, Alphonse Daudet, even wrote about this soup in his book Contes du lundi. For many decades, cheese soup has been a part of local celebrations. These include contests, dances, and village festivals. Every year, there's even a world championship to find the best cheese soup!
Contents
A Look Back: History and Traditions
This cheese soup is a rich and filling meal, perfect for cold winter days. It's important not to confuse it with french onion soup. French onion soup is popular in restaurants, especially late at night.
In the past, cheese soup was made the old-fashioned way. It would "miger" (slowly cook) by the fire all day long. This often happened in a "cantou," which is a large fireplace found in old French homes. This hearty soup would feed a whole family of farmers after a long day of work.
The Wedding Day Tradition
Traditionally, cheese soup was often eaten the morning after big holidays. Today, it's still enjoyed at parties, especially when it's very cold. It's also part of a special wedding custom in the Rouergue area. After a wedding, the soup is brought to the bride and groom in their room. It's served in a special bowl, sometimes decorated with an eye painted at the bottom.
A Modern Comeback
Over the last ten years, cheese soup has become popular again. People love it because it brings everyone together. It's now common to serve it at community events, like petanque or card game contests, and at dances and festivals. People often remember that from November onwards, it's best enjoyed with "wine nouveau" (new wine).
Since 2008, the town of Viane has hosted the world championship of cheese soup. This event happens every year in early spring.
The Great Cheese Debate: Cantal or Laguiole?
Everyone agrees that onions are a must-have ingredient for this soup. However, there's a big debate about which cheese to use. Should it be laguiole or cantal? Some people strongly believe that only laguiole cheese should be used. Others think it's wrong to use any cheese other than cantal.
A few people, who are less focused on local traditions, suggest using grated Gruyère cheese. They might mix it with either laguiole or cantal.
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Laguiole cheese
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Cantal cheese
What You Need: Ingredients
To make cheese soup, you will need several key ingredients. These include onions and grated cheese. You'll also need stale country bread, or slices of hard bread. Dry white wine, butter, and flour are also important. Finally, you'll need pot-au-feu broth, salt, and pepper. Sometimes, people add garlic cloves, cabbage leaves, or a tomato for extra flavor.
How to Make It: Production
First, you'll brown the chopped onions, garlic cloves, and cabbage strips in butter. Then, sprinkle flour over them. You can also add a chopped tomato at this stage. Mix everything well and then add the white wine. Next, pour in the broth, and season with pepper and salt. Let it cook covered for a while.
In a large soup pot or oven-safe dish, place layers of ingredients. Start with bread slices at the bottom. Then add a layer of grated or sliced cheese. Alternate these layers with a few cabbage leaves. Continue this until the dish is full. Pour the broth over everything. If you mix the broth with the onions, the soup will be thicker. Finally, cover the top of the soup with more grated cheese. Place the dish in the oven to gratin (brown and melt the cheese on top). Some people prefer not to gratin it. They just stir the soup before serving.
Cheese Soup in Books
The famous French writer Alphonse Daudet wrote a whole chapter about cheese soup. It's in his book Contes du lundi. In this chapter, each paragraph ends with a happy shout:
Oh! The good smell of cheese soup!
The chapter finishes with a lovely description:
a good smile of tenderness, as if he already saw the pretty white threads lying on the end of the spoon, when the cheese soup is cooked to perfection, simmered well and served hot
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