Lucerne Cheese Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g white bread, stale
- 400 g cheese (Emmentaler)
- 1 liter meat broth, hot
- 0.5 ½ bunch parsley
- 0.5 ½ bunch chives
- 0.25 liter ¼ wine, white, dry
- 1 large onion (s)
- 1 tablespoon butter
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Cut the white bread and cheese into small cubes. Put both in layers in a saucepan, pour the boiling meat stock over them and leave to stand for 30 minutes. Finely chop the parsley, cut the chives into small pieces. Pour the white wine into the soup and sprinkle with half of the herbs. Heat the soup, bring to the boil once and stir vigorously. Cut the onion into rings. Melt the butter in a pan and fry the onion rings until golden. Season the soup with salt and pepper. Serve sprinkled with the onion rings and the remaining herbs.
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