Mecklenburg Cheese Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 1 tablespoon butter
- 0.5 liter ½ meat broth
- 0.25 liter ¼ cream
- 2 potato (s), boiled
- 100 g Tilsiter
- 0.25 liter ¼ white wine
- 0.5 teaspoon ½ caraway seeds
- 1 slice (s) toast bread
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion, sweat in hot butter in a large saucepan. Pour in the meat stock and cream, heat. Grate the potatoes. Cut the cheese into small pieces and add to the soup.
- Heat slowly while stirring, gradually adding the wine. Thicken the soup with the grated potatoes. Season with caraway seeds, pepper, salt and parsley.
- Toast and dice the bread. Sprinkle the cheese soup with the croutons and serve.
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