Summary

Ingredients

• 300 g Tyrolean ray cheese, youn (lean curd cheese)
• 2 tablespoon butter or oil
• 1 vegetable onion (s)
• 2 medium potato (s)
• 1 tablespoon flour
• 0.75 liter ¾ chicken broth or vegetable broth, to taste
• 1 shot white wine
• nutmeg
• Caraway seed
• 150 ml cream, optional
• salt and pepper
• 1 clove / garlic, optional
• 2 slices brown bread (mixed rye bread)
• chives
• Pepper berries, pink

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Instructions

1. Cut the gray cheese into small cubes and set aside.
2. Dice the onion and sauté in about 1 tablespoon butter. Peel and dice the potatoes, add to the onions and sweat them too. If the potatoes are a bit larger, it is better to only use one or one and a half tubers, otherwise the special taste of the cheese will be lost in the soup and it will taste like an expanded potato soup. Add caraway seeds (whole or freshly ground), stir well. Dust everything with flour, stir, toast briefly and then deglaze with the white wine. Pour in the broth and, if desired, with cream (this does not necessarily have to be) and simmer for about 10 minutes until the potatoes are soft. Puree the soup and season with nutmeg, salt and pepper. Gradually add the gray cheese to the soup and let it melt on a low flame, stirring more often so that nothing starts to stick. When the cheese has melted, season again with salt, pepper and nutmeg.
3. At the same time, fry croutons from the small-diced bread together with garlic in a pan, adding a little fat. Finely chop the chives.
4. Arrange the soup in large soup plates with the croutons, chives and some pink berries grated between your fingers.
5. The soup is very filling due to the high protein content, but easy to digest due to the low-fat cheese.
6. As a warming main course, the amount is enough for 3 servings, as a starter there are approx. 6 servings.
7. The soup can also be reheated on a low flame if there are leftovers.