Cheese soup is a traditional recipe from Switzerland and is also known as Swiss Cheese Soup. This soup tastes like cheese fondue, and obtained by the bread a slightly thicker consistency. It is especially good as leftovers for stale white bread, which as of Sunday breakfast is left over. The white bread with crust cut into thicker slices into small cubes. Who does not like so much, of course, can also remove the bark. Emmentaler or Gruyere cheese like another tasty cut it into small cubes and mix with the bread cubes.
The bread and cheese mixture into a soup tureen, as shown in the picture above, or fill directly distribute to soup bowls. Broth, as desired meat broth, chicken broth or vegetable broth, pour into a soup pot and bring to a boil. Pour the broth still boiling over the bread and cheese mixture and may take several minutes to swell the bread cubes to melt and the emmental. Then the bread and cheese mixture on top crush with a fork to mash the cheese soup and thicken while stirring it. Dry white wine pour into the soup and stir in cheese. When children eat with, omit the white wine and replace it with broth.
Chives cut into thin rolls, chop the parsley and chervil finely. Some herbs for decoration aside.The herbs just before serving, mix soup with the cheese and season the soup with a little salt because the broth is already spiced. The Swiss Cheese soup with herbs decorate the set aside and serve hot as possible, so that the cheese is soft.
¤ 250 g White bread
¤ 300 g Emmentaler
¤ 3 / 4 L Broth
¤ 0.2 L White wine
¤ 1 tbsp Chives
¤ 1 tbsp Parsley
Serves 3 – 733 cal per serving, 15 mins Prep – 15 mins Total