John Myers
Quick Cheese Soup …
The perfect quick cheese soup … recipe with a picture and simple step-by-step instructions.
- 15 g Butter
- 30 g Frozen leek
- 1 tablespoon Flour
- 200 Milliliters Vegetable broth
- 30 g Grated Emmental
- Pepper, salt, nutmeg
- 40 g Whipped cream
- 0,5 disc Toast
- Butter
- 2 Stalk Fresh smooth parsley
- Chilli flakes
- Melt the butter in a saucepan. Briefly sauté the leek. Add flour, sweat. Mix with the vegetable stock. Take the pot off the stove. Add cheese to the soup and let it melt. Season with pepper, salt and nutmeg. Add the cream and bring to the boil again while stirring.
- Cut toast bread into cubes. Fry in the butter until crispy. Wash the parsley, shake dry and roughly chop.
- Put the soup on a plate. Spread the bread cubes on top. Sprinkle with parsley and grind chili flakes over it.
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