Green bean icy soup and Fourme d’AMBERT

Green bean icy soup and Fourme d’AMBERT Print the recipe


  • 125 of Fourme d’AMBERT
  • 700 g of green bean
  • 150g of snow peas
  • 1 spring onion
  • 12 wild asparagus
  • 2 dl vegetable broth
  • Salt and pepper


For the decoration

  • 8 breadsticks
  • 1 Chioggia beetroot
  • 1 purple carott
  • Pea sprouts Mushrooms Enoki
  • Espelette pepper
  • Sesame seeds
  • Wasabi
  • Extra virgin olive oil


  1.  Bake the green vegetables and the asparagus tails à l’anglaise, which means in a large volume of boiling water, then cool them in iced water. Blend the vegetable broth and put it in a sieve. Set aside in a cool place.
  2. Roll some balls of Fourme d’AMBERT and set aside. Put the Fourme d’AMBERT trimmings on a baking paper and bake them at 180° until lightly toasted, biscuit-like. Garnish the Fourme d’AMBERT balls with espelette peper and sesame seeds.
  3. Set the very cold soup in a bowl and decorate like you want with small shinny vegetables. Put the breadsticks on the bowl and add the Fourme d’AMBERT on the top. Add some drops of wasabi and olive oil on the soup.

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