Summary

Ingredients

• 4 large onion (s)
• 2 cloves garlic
• 200 ml meat broth, strong
• 200 ml wine, white, dry Baden
• 600 ml water
• 4 slices toast
• 100 g mountain cheese (e.. Appenzeller)
• 4 tablespoon oil, nut or sprout oil
• 1 tablespoon sour cream or sour cream
• 2 tablespoon pepper
• 1 tablespoon salt
• 50 g parsley, fresh
• 1 pinch nutmeg
• 1 pinch (s) rosemary, fresh (or powder)
• 1 potato (s), cooked

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Instructions

1. Cut the onions into very thin rings, finely dice the garlic. Then sweat the onions in oil until they are translucent. Add the garlic and parsley. Fry briefly and then deglaze with the wine. Add salt and pepper.
2. Puree the broth with the potatoes (alternatively the flour), rosemary and nutmeg and then add to the soup base. Fill up with water and bring to the boil.
3. Then let the soup cook for about 15-20 minutes at low heat.
4. In the meantime, sprinkle the toasted bread with the grated mountain cheese and roast it in a preheated oven at 150 degrees until a slightly brownish crust is formed. (The toast can also be toasted beforehand and rubbed with an additional half clove of garlic. This gives the whole thing a spicy note.)
5. Arrange the soup in a plate with a teaspoon of sour cream on top, then place the toast on top of the soup.