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Allgäuer Käsesuppe (Allgäu cheese soup)
A German classic from Bavaria: in the Allgäu, home of Bergkäse, this creamy cheese soup warms you up after a long day in the fresh air. A pale roux with white wine, stock, milk and cream forms the base in which the tangy cheese slowly melts. Golden brown croutons and fresh chives add bite and colour.
Kochzeit
35 min
Portionen
4
Zutaten
16
Nährwerte
pro Portion734 kcal
Kalorien
8 g
Eiweiß
62 g
Fett
35 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Peel the onion and the garlic and dice them very finely.
- 2
Melt the 40 g butter or margarine in a pan and sweat the onion and garlic in it until translucent, without letting them take on any colour.
- 3
Scatter in the plain flour and cook it gently while stirring until pale, then deglaze with the dry white wine and stir until smooth.
- 4
Pour in the vegetable stock a little at a time, add the caraway and let the soup simmer uncovered over a low heat, stirring several times.
- 5
Pour in the milk and the cream and let the soup just get hot without bringing it back to the boil.
- 6
Pull the pan off the heat and stir in the grated Bergkäse a little at a time until it has melted; the soup must not boil now, or the cheese will separate. Season with nutmeg, salt and pepper.
- 7
Cut the farmhouse bread into cubes and fry them in the remaining butter or margarine in a frying pan until golden brown all over.
- 8
Serve the cheese soup in deep plates, scatter the croutons over the top and sprinkle with the snipped chives.
