Cheese soup with poppy seeds

Ingredients for 4 servings:

• 2 tbsp butter
• 5 slices of toast bread, diced relatively small
• 1 dl white wine
• 8 dl beef broth
• 2 dl milk
• 80 g cheese, e.g. Appenzeller, finely grated
• Salt
• Black pepper, freshly ground
• nutmeg
• garlic powder
• 25 g poppy seeds, ground
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Heat the butter and briefly brown the toast cubes until golden, then deglaze with the white wine. Add the broth, bring to a boil, and then simmer over medium heat for a quarter of an hour. Stir vigorously with a whisk and puree with an immersion blender. Meanwhile, heat the milk in a separate saucepan (do not boil), add the cheese, and then pour everything into the soup. Season the soup with salt, pepper, nutmeg, and garlic powder. Stir in the poppy seeds and parsley, then simmer briefly again. Other cheeses can, of course, be used; I prefer “strong” ones, as can fresh garlic. Like all my soups, I prepare it the day before, and it tastes even better reheated.