Dolce Bianca Soup with Apple Chips

For the Dolce Bianca soup, foam or lightly brown butter, stir in flour, deglaze with white wine and pour in soup and whipped cream and boil briefly. Cut Dolce Bianca into small pieces and cook briefly. Whisk in a tower blender (the soup should not be too thick, if necessary dilute with a little soup).

Season the Dolce Bianca soup with apple balsamic vinegar, salt and pepper and serve in a small hot demitasse. Serve the apple chips separately. For the apple chips, slice an unpeeled apple very thinly with a slicer and dry on a wire rack lined with kitchen paper in an oven preheated to about 90°C with the door slightly open until the chips are crispy.

Preparation Tip:

Dolce Bianca is a Styrian soft cheese with double mold ripening, i.e. with blue mold on the inside and white mold on the surface.

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