Swiss Cheese Soup

Name: Swiss Cheese Soup
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 onion shredded; 50 g butter; 50 g flour; 1 teaspoon dried tarragon; 5 dl milk; 3 herbal stock; 2 dl dry white wine; 250 g grated emmentaler; 1 tablespoon lemon juice; 125 ml whipped cream; 75 g rucola lettuce coarsely chopped

A tasty recipe. The vegetarian starter contains the following ingredients: onion (chopped), butter, flour, dried tarragon, milk, herbal stock, dry white wine, grated emmental, lemon juice, whipped cream and rucola salad (coarsely chopped).

Ingredients

Directions

Heat butter in (soup) pan, gently fry for 1 minute.
Add flour and tarragon and fry for 1 minute (flour should not turn dark).
Add a dash of milk for a dash and keep stirring until smooth sauce is formed.
Topping off herbal stock capsules.
Add wine and 1 1/2 liters of boiling water and bring the soup to the boil.
Mix cheese in portions with soup and let it melt with stirring.
Continue stirring until smooth, light-bound soup occurs.
Season with pepper.
Add any lemon juice if soup does not bind homogeneously.
Beat whipped cream half-stiff.
Return the soup to terrine and keep it warm.
Place whipped cream and rocket in bowls on a buffet, for garnishing..

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Nutrition

300Calories

Sodium18% DV430mg

Fat34% DV22g

Protein26% DV13g

Carbs3% DV9g

Fiber4% DV1g

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