Cheese soup in bread roll

Name: cheese soup in bread roll
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 2 shallot; 3 twig thyme; 1 teaspoon dried thyme; 2 laurel leaf; 2 stem celery; 1 winter carrot; 1 great crumbly potato; 200 milliliters dark beer; 1 liter vegetable stock; 4 Italian bread roll; 2 tablespoon flat leaf parsley; 2 tablespoon celeriac; 150 gram mature cheese

Ingredients

3 tablespoon olive oil
1 onion
2 shallot
3 twig thyme
1 teaspoon dried thyme
2 laurel leaf
2 stem celery
1 winter carrot

1 great crumbly potato
200 milliliters dark beer
1 liter vegetable stock
4 Italian bread roll
2 tablespoon flat leaf parsley
2 tablespoon celeriac
150 gram mature cheese

Directions

Heat the oil in a soup pan and fry the onion, thyme and bay leaves 2-3 minutes.
Add the celery, winter carrot and potato and cook for 4-5 minutes. Extinguish with the beer. Pour in the stock and simmer for about 15 minutes.
Cut the caps of the Italian bread rolls hollow out the rolls with a spoon. Crumble the bread crumbs and roast in a dry, hot frying pan. Put the parsley through.
Remove the sprigs of thyme and bay leaves from the soup. Add the cheese and puree with a hand blender into a bonded soup.
Fill the bread balls with the cheese soup and sprinkle with the crispy baked bread crumbs.