Allgäu cheese soup with lye chips

Name: Allgäu cheese soup with lye chips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 medium-sized onions; 75 g streaky smoked bacon; 1/2 (approx. 600 g) Savoy cabbage; 500 g mixed mince; 7-10 Tbsp salt, black pepper; 2-3 TABLESPOONS Flour; 6-8 TABLESPOONS Whipped cream; 2 TEASPOONS clear broth (instant); 1 Pretzel rolls; 1-2 TABLESPOONS butter/margarine; 1/2 bunch Parsley; 100-125 g Emmental; 7-10 Tbsp grated nutmeg

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 medium-sized onions
75 g streaky smoked bacon
1/2 (approx. 600 g) Savoy cabbage
500 g mixed mince
7-10 Tbsp salt, black pepper
2-3 TABLESPOONS Flour
6-8 TABLESPOONS Whipped cream
2 TEASPOONS clear broth (instant)
1 Pretzel rolls
1-2 TABLESPOONS butter/margarine
1/2 bunch Parsley
100-125 g Emmental
7-10 Tbsp grated nutmeg

Directions

1
Onions peel and chop finely. Finely dice the bacon. Clean, wash and cut cabbage into strips
2
Leave the bacon in a pot without fat until crispy, take it out. Fry the minced meat in the bacon fat while turning it. Add onions and cabbage and fry. Season with salt and pepper. Sprinkle with flour and sauté briefly. Add 1 1/4 l water and cream. Bring to the boil, stir in broth and simmer covered over medium heat for about 20 minutes.
3
Cut the rolls into thin slices. Roast in hot fat in a coated pan until golden brown, remove. Wash and finely chop the parsley. Grate cheese and melt in the soup. Season soup with salt, pepper and nutmeg. Serve with lye chips, parsley and bacon