Blitz fondue soup with nut crumbs

Name: Blitz fondue soup with nut crumbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Brie cheese; 175 g Cheddar cheese (piece); 1 Onion; 1 TABLESPOON Butter; 1 tablespoon, heaped Flour; 250 ml Cider (apple wine); 125 ml apple juice; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt, pepper, nutmeg; 3 TABLESPOONS Walnut kernels; 3 TABLESPOONS Hazelnut kernels; 3 Stem/s Parsley

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Two kinds of cheese and two kinds of roasted nuts, that'll make two more in no time at all, bet?

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Brie cheese
175 g Cheddar cheese (piece)
1 Onion
1 TABLESPOON Butter
1 tablespoon, heaped Flour
250 ml Cider (apple wine)
125 ml apple juice
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt, pepper, nutmeg
3 TABLESPOONS Walnut kernels
3 TABLESPOONS Hazelnut kernels
3 Stem/s Parsley

Directions

1
Debark and dice the Brie. Roughly grate the cheddar. Peel and finely dice the onion. Melt butter in a large pot. Sauté onion in it.
2
Dust with flour and sauté while stirring. Add cider, apple juice and 375 ml water bit by bit while stirring. Stir in stock and bring to the boil. Add cheese bit by bit while stirring and melt in the soup. Season with salt, pepper and nutmeg.
3
Coarsely chop the nuts and roast them in a pan without fat. Wash parsley, shake dry, pluck leaves and chop finely. Season soup again and serve. Sprinkle with roasted nuts and parsley.