Summary

Ingredients

• 40 g butter
• 50 grams flour
• 0.5 liter ½ vegetable stock
• 0.5 liter ½ milk
• 300 g processed cheese, Alläu
• salt and pepper
• 3 tablespoon crème fraîche
• 2 slices toast
• 4 tablespoon cheese, grated (Emmentaler)

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Instructions

1. Heat the butter, add the flour and sweat until golden. Remove the saucepan from the stove and gradually add the vegetable stock and milk to the roux, stirring constantly. Add the processed cheese to the soup in smaller pieces and let it melt in it. Stir in the crème fraîche and season the soup with salt and pepper.
2. Toast toast. Sprinkle the slices with Emmentaler cheese and gratinate briefly. Then quarter and place one piece on each plate with the soup when serving. The remaining 4 pieces are served separately.