John Myers
Monastery Cheese Soup
The perfect monastery cheese soup recipe with a picture and simple step-by-step instructions.
- 2 Pc. Echalot chopped
- 2 Pc. Chopped garlic
- 2 tbsp Extra virgin olive oil
- 150 g White bread in cubes
- 2 Pc. Sage leaves finely chopped
- 1 Pc. Sprig of thyme finely chopped
- 1 Pc. Sprig of rosemary finely chopped into small pieces
- 50 g Recent mountain cheese, coarsely grated
- 50 g Coarsely grated Emmental
- 5 dl Vegetable broth
- 0,5 dl White wine dry
- Salt – pepper – 1 pinch of chilli flakes
- 1 tbsp Parsley chopped TK – Green of spring onion very finely sat.
- 1 tsp Caraway seed
- 1 tsp Fennel seeds
- Heat the OIL, sauté the onion and garlic in it, add the bread cubes and herbs and sauté with them.
- Fill up with the vegetable stock, add the cheese and simmer for approx. 20 minutes. Stir more often, the cheese sets and then burns.
- Lightly toast the cumin and fennel seeds in a frying pan without fat.
- Season the soup with white wine, salt and pepper. Pour into preheated soup plates or cups, sprinkle with spring onion greens and seeds and serve immediately.
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