Grey cheese soup with garlic croutons, chives and pink berries

Ingredients for 3 servings:

• 300 g Tyrolean grey cheese, young (low-fat curd cheese)
• 2 tbsp butter or oil
• 1 vegetable onion(s)
• 2 m.-sized potatoes
• 1 tbsp flour
• ¾ liter chicken broth or vegetable broth, to taste
• 1 shot of white wine
• nutmeg
• Caraway seeds
• 150 ml cream, optional
• salt and pepper
• 1 clove(s) garlic, optional
• 2 slices of brown bread (rye bread)
• chives
• Pepper berries, pink

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

warming, filling light cheese soup, Tyrolean specialty

Cut the grey cheese into small cubes and set aside. Finely dice the onion and sauté in about 1 tablespoon of butter. Peel and dice the potatoes, add them to the onions, and sauté them. If the potatoes are a bit larger, it’s better to use only one or one and a half potatoes, otherwise the special flavor of the cheese will be lost in the soup, and it will taste like an expanded potato soup. Add the caraway seeds (whole or freshly ground) and stir through. Dust everything with flour, stir through, toast briefly, and then deglaze with the white wine. Pour in the stock and, if desired, cream (not essential), and simmer for about 10 minutes, until the potatoes are tender. Purée the soup and season with nutmeg, salt, and pepper. Gradually add the grey cheese to the soup and melt over low heat, stirring frequently to prevent sticking. Once the cheese has melted, season again with salt, pepper, and nutmeg. Meanwhile, fry croutons from the diced bread and garlic in a pan with a little fat. Finely chop the chives. Serve the soup in large soup bowls with the croutons, chives, and a few pink berries crushed between your fingers. The soup is very filling due to its high protein content, but the low-fat cheese makes it easy to digest. This serves 3 as a warming main course; as an appetizer, it makes about 6. The soup can also be reheated over low heat if you have any leftovers.