Summary

Ingredients

• 2 shallot (s)
• 1 clove garlic
• 30 g butter
• 1 tablespoon flour
• 75 ml white wine
• 500 ml poultry stock
• 200 g cream
• 2 tablespoon pine nuts
• 40 g cress
• 1 lime (s)
• parsley
• 75 ml rapeseed oil
• salt
• 3 slices toast
• 150 g mountain cheese, Alläuer, in one piece
• 15 g clarified butter
• pepper
• nutmeg
• Cress, for garnish

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Instructions

1. Soup:
2. Finely dice shallots and garlic, melt the butter in the saucepan and fry both for about 1 minute until translucent, add flour and sweat briefly, then deglaze with wine and reduce a little, then add the broth and cream and slowly increase the soup over a medium heat by 1 / 3 Let it boil down.
3. Pesto:
4. For the pesto, roast the pine nuts in a pan without fat, so make sure that it is well coated.
5. Finely puree the parsley with cress, 3/4 of the lime juice, rapeseed oil, roasted pine nuts and a little salt with a hand blender.
6. Croutons:
7. Cut the toast slices into small, bite-sized cubes and roast them in the melted clarified butter until golden brown, then drain well on a kitchen roll.
8. Soup:
9. As soon as the soup has boiled down by 1/3, grate the mountain cheese and gradually add it to the soup, then season finely with salt, pepper and nutmeg, be careful not to use too much nutmeg, otherwise the cheese taste will tend to become bitter then bring to the boil briefly and divide into 3 plates. Drizzle with a dollop of pesto, sprinkle with croutons and a little cress, enjoy warm.