Bread-leek soup with Emmentaler

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Ingredients for 4 Portions

500 g leek
2-3 garlic cloves
2 tbsp olive oil
1.5 l stock
2 bay leaves
150 g Emmentaler AOP
50 g dry cured meat
1 bunch of chive
4-6 slices of stale bread

Star of the dish
Emmentaler AOP specialities


Cut the leek into rings of 5 mm. Finely chop the garlic. Heat the oil then sweat the leek and garlic for 5 minutes in the oil. Add the stock and bay leaves, bring to the boil and cook for 5 minutes.

Grate the Emmentaler AOP on a coarse grater. Cut the dry cured meat into strips. Cut the chive into rolls. Break the bread into pieces, place in the soup and leave it to absorb the liquid. Serve the soup garnished with the dry cured meat, Emmentaler AOP and chive.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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