Allgäu cheese soup with pesto and croutons

Ingredients for 3 servings:

• 2 shallots
• 1 garlic clove(s)
• 30 g butter
• 1 tbsp flour
• 75 ml white wine
• 500 ml chicken stock
• 200 g cream
• 2 tbsp pine nuts
• 40 g cress
• 1 lime(s)
• Parsley
• 75 ml rapeseed oil
• Salt
• 3 slices of toast
• 150 g mountain cheese, Allgäu, in one piece
• 15 g clarified butter
• pepper
• nutmeg
• Cress, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

without processed cheese – made only with real cheese

Soup: Finely dice the shallots and garlic, melt the butter in a saucepan, and sauté both for about 1 minute until translucent. Add the flour and sauté briefly. Deglaze with the wine and reduce slightly. Then add the stock and cream and reduce the soup slowly by 1/3 over medium heat. Pesto: For the pesto, toast the pine nuts in a dry pan, making sure the pan is well coated. Using a hand blender, finely purée the parsley with cress, 3/4 of the lime juice, rapeseed oil, toasted pine nuts, and a pinch of salt. Croutons: Cut the toast into small, bite-sized cubes and toast in melted clarified butter until golden brown, then drain well on kitchen paper. Soup: Once the soup has reduced by 1/3, grate the mountain cheese and gradually add it to the soup. Season to taste with salt, pepper, and nutmeg. Be careful not to use too much nutmeg, as this will overpower the cheese flavor. Bring to a boil briefly and divide between three bowls. Drizzle with a dollop of pesto, sprinkle with croutons and some cress, and enjoy warm.