Pumpkin Cheese Soup

Summary

Ingredients

• 50 g barley or wheat rains
• 1 kg pumpkin (se)
• 1 onion (s)
• 750 ml vegetable stock
• pepper
• nutmeg
• 150 g cheese, e.. Emmentaler or Gruyère
• 40 g clarified butter
• 1 teaspoon cane sugar
• 50 g butter

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Instructions

1. Bring the pearl barley to the boil in salted water and cook for 30 minutes, then drain. Wheat needs to soak overnight before cooking.
2. Peel the pumpkin, remove the seeds and cut into small cubes.
3. Dice the onions very finely and sauté in the melted butter until translucent. Add the pumpkin and cook for 5 minutes. Pour in the broth and season well with pepper and nutmeg. Cover and cook for about 40 minutes on a low heat until soft. Now puree everything with the magic wand.
4. Grate the cheese very finely and let it melt in the hot, no longer boiling soup, stirring carefully.
5. Roast wheat or pearl barley in the butter fat for approx. 6 - 8 minutes. In the last 2 minutes, add the sugar and caramelize.
6. Divide the soup into 4 cups and serve sprinkled with the brittle.