Summary

Ingredients

• 40 g butter
• 1 onion (s)
• 1 clove garlic
• 1 leek
• 2 carrot (s), depending on size
• 2 potato (s)
• 1 liter chicken broth
• 125 ml white wine (Riesling)
• 1 cup whipped cream
• 50 g cheese (Emmentaler)
• salt and pepper

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Instructions

1. Cut the onion, garlic clove, leek, carrots and potatoes into small pieces, fry in the butter and deglaze with the stock. Cook for about 20 minutes over medium heat. Then puree everything with the blender. Now add the cream and Riesling and season with salt and pepper.
2. Serve the soup sprinkled with the grated Emmentaler.