John Myers
Fine Swiss Celery Soup with Gruyere
The perfect fine swiss celery soup with gruyere recipe with a picture and simple step-by-step instructions.
- 5 piece Celeriac
- 2 small Carrots
- 1 piece Onion
- 1 Bit Garlic
- 2 tbsp Butter
- 500 ml Chicken broth …… see link below …..
- 1 branch Rosemary
- 3 Branches Thyme
- 4 piece Bay leaves
- Salt
- Black pepper from the mill
- 1 a cup Creme fraiche Cheese
- 1 kl. Stamperl Kirsch
- 1 piece Gruyère, about 150 gr.
- Nutmeg
- Thyme leaves for the garnish
- Fried onions for the garnish
- Grissini
- Peel the onion and garlic and cut into small cubes. Peel the celery a little and cut into fine slices. Peel the carrots and cut into thin slices.
- Heat the butter and lightly sweat the onion and garlic cubes. Then add the remaining vegetables and sweat for another 5 minutes. Then add the hot chicken broth (if you don’t have a homemade one, you can also use chicken stock), add the herb sprigs and season with a little salt and pepper.
- Put the lid on and cook the vegetables softly over a low heat.
- In the meantime, fry a few onions for the garnish and degrease on crepe. Pluck the leaves from a sprig of thyme. Finely grate the Gruyère.
- Then remove the spices and puree the soup finely. Add the crème fraîche and season with fresh nutmeg. Then add the cherry water and let the Gruyère melt slowly. (should be good from the temperature, otherwise warm up slowly, but do not boil or let it get too hot !!!!)
- Put the finished soup in a soup cup, garnish with the onions and thyme leaves and serve with the breadsticks ….. enjoy your meal …..
- Basic recipe for chicken soup
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
Facebook Comments