Cheese soup

Name: Cheese soup
Yield: 1
Ingredients: 500 g vieux pain de campagne (meilleur de 2 à 3 jours); 1 l Milk; 100 g Sbrinz (hard cheese; alternatively parmesan); 100 g Raclette; 250 g Onions; 4 Stem(s) curly parsley; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

500 g vieux pain de campagne (meilleur de 2 à 3 jours)
1 l Milk
100 g Sbrinz (hard cheese; alternatively parmesan)
100 g Raclette
250 g Onions
4 Stem(s) curly parsley
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg

Directions

1
Cut bread into small cubes and soak in the milk for 1 hour. Meanwhile grate cheese. Peel ##onions## and cut into very fine rings. ##Wash, shake dry and chop parsley.
2
Mix the soaked bread with the milk and cheese. Heat butter in a large pot. Fry the onions until translucent. Add the cheese mixture and bring to the boil while stirring constantly.
3
Simmer at low heat for 4-5 minutes while stirring, until the cheese has melted and a thick soup is formed. If the soup is too thick, add some liquid broth (approx. 1/8 l). Season soup with salt, pepper and ##muscat##.
4
Serve sprinkled with parsley.