Cheese Soup Of Swabian
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 hrs 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 2 cloves garlic
- 4 tablespoon butter
- 3 tablespoon flour
- 1 liter vegetable broth or meat broth
- 200 g cream
- 50 g processed cheese
- 200 g cheese (rated Emmentaler)
- 0.5 ½ bunch parsley
- 4 slices white bread
- salt and pepper
- some beer
- nutmeg
Print Recipe
Pin Recipe Instructions
- Sauté the chopped onion and garlic in butter until translucent, then use it to prepare a nice light roux and fill it with the broth. Bring the soup to the boil and simmer for 5-10 minutes. Then pour the soup through the sieve into another saucepan and bring to the boil again. Now reduce the heat and add the cream. Season with salt, pepper and nutmeg. Stir in the processed cheese and Emmentaler and bring the soup back to the boil. Reduce the heat and let it steep a little.
- Cut out white bread slices into small round shapes and drizzle with a little beer. Fry in a pan with a little butter until golden. These are now first placed in the preheated soup bowls. The chopped parsley is tossed in a little melted butter and spread over the white bread, top up with hot soup.
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