Mountain cheese soup with nut croutons and ham
very easy
45 mins
45 mins
Ingredients
- 2 Onions
- 20 g Butter or margarine
- 20 g Flour
- 750 ml Vegetable broth
- 50 ml White wine
- 250 ml Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Farmhouse breads (approx. 500 g each)
- 1 egg (size M)
- 50 g ground almonds without skin
- 4 TABLESPOONS Oil
- 4 discs Black Forest ham
- 1/4 collar Chives
- 200 g Mountain cheese
- 7-10 Tbsp grated nutmeg
Directions
- 1
Peel and finely dice the onions. Melt the fat in a pot and fry the diced onions for about 2 minutes until transparent. Stir in flour and sweat briefly. Add stock, white wine and 150 ml milk while stirring. Bring to the boil, boil for about 5 minutes, season with salt and pepper
- 2
Cut off the tops of the breads and set aside. Hollow out the breads, cut the inside into small pieces and soak in 100 ml milk. Cut the lids into cubes. Whisk the egg in a deep plate. Turn bread cubes first in egg, then in almonds. Heat oil in a large pan and fry the cubes for about 6 minutes, turning them until golden brown. Remove and drain on kitchen paper
- 3
Add the soaked bread mass to the soup and bring to the boil while stirring. Cut ham into strips. Wash chives, shake dry and cut into small rolls. Grate cheese and sprinkle into the soup while stirring. Season soup with salt, pepper and nutmeg. Arrange the soup in the breads and sprinkle with strips of ham, chives and croutons
Nutrition Facts
800 kcal
63 g
43 g
33 g
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