Emmentaler cheese soup

  • 25 minutes
  • Recipe iconmedium
  • Recipe icon
  •  
Ingredients

Ingredients for 4 Portions

3 tbsp butter
3 tbsp flour
2 dl white wine or cider
7 dl stock
1 dl cream
1 bunch parsley
100 g wholemeal bread
50 g dry cured ham
200 g Emmentaler AOP, finely grated
Salt, pepper

Star of the dish
Emmentaler AOP Organic Mild/Classic
Preparation

Melt 2 tablespoons butter, add the flour and cook, stirring frequently. Pour on the wine and stock, and bring to the boil, stirring continuously. Add the cream, cook for 15 minutes.

Finely chop the parsley. Cut the bread into cubes. Roughly tear the dry cured ham and fry until crispy in a frying pan, then remove. Fry the bread cubes until golden brown in the remaining butter.

Stir the Emmentaler AOP into the soup, season with salt and pepper. Garnish the soup with the ham, bread cubes and parsley.

«Enjoy your meal»
Monika_Boesch
«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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