Bregenzerwald cheese soup

Name: Bregenzerwald cheese soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 TABLESPOONS (60 g) Butter; 3 tablespoons (45 g) Flour; 2 TABLESPOONS Vegetable broth; 100 g Mountain cheese (piece); 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 stem(s) lovage or flat parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 TABLESPOONS (60 g) Butter
3 tablespoons (45 g) Flour
2 TABLESPOONS Vegetable broth
100 g Mountain cheese (piece)
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 stem(s) lovage or flat parsley

Directions

1
Heat butter in a pot. Dust with flour and sauté until light yellow. Gradually stir in 1 l water. Stir in the stock, bring everything to the boil and simmer at low heat for about 5 minutes.
2
Meanwhile grate the cheese. Stir cheese and cream into the soup. Bring the soup to the boil again and season to taste with salt and pepper. Wash the lovage, chop finely and sprinkle over the soup.