Mountain cheese soup

Ingredients for 4 servings:

• 200 g mountain cheese
• 500 ml vegetable stock
• 200 ml cream or Cremefine
• 250 ml dry white wine
• 1 small onion(s), firm
• 1 garlic clove(s)
• 2 tbsp butter
• 25 g pine nuts
• 1 handful of baby spinach
• 1 tbsp, heaped flour
• ½ lemon(s)
• 2 tbsp oil
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the onion and garlic clove, dice finely, and sauté in the butter. Sift over the flour and sauté. Deglaze with wine, simmer, and then add the stock and cream. Simmer for 10 minutes. Roast the pine nuts in a dry pan and let cool. Squeeze half a lemon. Puree the spinach with the pine nuts, oil, and lemon juice, and season with salt and pepper. If desired, grate the lemon zest and add it to the pesto as a topping. Grate the cheese and stir it into the soup. Season with salt and pepper, and garnish with the spinach pesto. The soup can be prepared a day in advance. Slowly simmered, it will be even more flavorful the next day and slightly thickened.