Cheese soup with nut crunch

Name: Cheese soup with nut crunch
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g ripe camembert (60 % fat); 180 g Cheddar (piece); 1 Onion; 1 TABLESPOON Butter; 1 heaped tbsp. flour; 0?a apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 40 g Walnut and hazelnut kernels; 4 Stem(s) flat leaf parsley

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Cheese fans, beware! This cheese soup catapults you into seventh cheese heaven in one fell swoop. Nut kernels are added for a nice crunch and fine aroma.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g ripe camembert (60 % fat)
180 g Cheddar (piece)
1 Onion
1 TABLESPOON Butter
1 heaped tbsp. flour
0?a apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
40 g Walnut and hazelnut kernels
4 Stem(s) flat leaf parsley

Directions

1
For the soup, remove the crust from the camembert and dice. Grate the cheddar roughly. Peel and finely dice the onion. Heat butter in a pot. Sauté onion in it. Dust with flour and sauté briefly. Add apple juice and 1⁄2 l water.
2
Boil up while stirring. Stir the cheese bit by bit into the soup and melt in it. Season to taste with salt, pepper and nutmeg.
3
For the nut crunch, roughly chop the nuts and roast them in a pan without fat, remove them. Wash parsley, shake dry, chop finely and mix with the nuts. Sprinkle the soup with it. Roasted farmhouse bread tastes good with it.