Cheese Soup from Emmentaler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 tablespoon butter
- 4 tablespoon flour
- 1 ½ liters water
- meat broth, instant
- 1 teaspoon, leveled paprika powder, noble sweet
- 1 shot sherry
- 1 cup cream
- 200 g cheese (Emmentaler), rated
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan. Add the flour and make a roux out of it. Gradually pour 1.5 l of hot water into the roux and stir diligently so that it does not clump. Now add the broth as needed (it always tastes better to me when it is not quite as salty - so season to taste). Add 1 teaspoon paprika and simmer for 5 minutes.
- In the meantime, whip 1 cup of cream, add the grated cheese and mix everything. Separate the egg and add the yolks to the cheese mixture.
- Take the pot off the plate and add a generous dash of sherry (I always have some cheap cook sherry, that`s enough). Now add the cheese mixture to the soup and stir until the cheese has dissolved. Serve immediately.
- Tip: If you like, you can add some freshly ground black pepper.
- Having broth and sherry in the house makes this one of the cheapest and most filling soups around.
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