Cheese Soup

Cheese Soup
Quantity Ingredient
250 g White bread
300 g Emmental cheese
0,75 l Broth
0,2 l White Wine
1 tbsp Cut leek
1 tbsp Parsley
1 tbsp Fresh chervil

For the cheese soup cut bread and cheese into small cubes and fill into a soup bowl. Bring to the boil and still boiling pour over the bread cheese mixture. Allow to steep for a few minutes so that the bread cubes can swell and the cheese melts. Then crush the bread cheese mixture with a fork and stir. Stir in dry wine. Cut the chives into fine rolls, chop the parsley and chervil finely. Set aside a tablespoon of herbs for decoration. Mix the remaining herbs with the cheese soup and season with salt. Sprinkle the cheese soup with herbs and serve as hot as possible.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
670 kcal
41 g
38 g
31 g

(C)opyright by Marions Kochbuch