Summary

Ingredients

• 150 g Mettenden
• 150 g onion (s)
• 150 g potato (s)
• 1 tablespoon sunflower oil
• 125 ml meat stock
• 1 slice / n toast bread
• 2 teaspoons Gouda cheese, grated
• 1 teaspoon parmesan, freshly grated
• Salt and pepper

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Instructions

1. Peel the potatoes, cut into cubes and cook in a saucepan for about 20 minutes without salt.
2. In the meantime, peel the meat and cut it into small cubes or slices. Peel the onion, cut in half and cut into half rings.
3. Heat a saucepan with the oil and fry the sausage in it. Add the onions and fry them. When the onions are nice and translucent and a little browned, add the stock and let the soup simmer for about 15 minutes. Drain and add the potato cubes. If necessary, season with salt and pepper.
4. Toast the bread and cut out a round thaler with a ring (diameter approx. 7 cm).
5. Heat the oven to 150 ° C top heat grill.
6. Pour the soup into a soup cup and place the toasted bread thaler on top of the soup. Sprinkle the toasted bread thaler first with the Gouda cheese and then with the Parmesan.
7. Baked in the oven on the top shelf until the cheese is melted and lightly browned, then serve.