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Cheese Cream Soup with “Tilsiter” Semi-Hard Cheese and Potatoes
Instructions:
1. Prepare the vegetables: Dice the onion, carrot, and potatoes. Sauté the onion and carrot in butter until soft.
2. Cook the soup: Add the potatoes and broth, bring to a boil, then simmer until the vegetables are fully cooked.
3. Add cheese and cream: Stir in the grated cheese and cream. Mix well until the cheese melts.
4.Blend and serve: Use a blender to purée the soup until smooth. Reheat gently if needed, then serve hot with croutons and a sprinkle of herbs.
2. Cook the soup: Add the potatoes and broth, bring to a boil, then simmer until the vegetables are fully cooked.
3. Add cheese and cream: Stir in the grated cheese and cream. Mix well until the cheese melts.
4.Blend and serve: Use a blender to purée the soup until smooth. Reheat gently if needed, then serve hot with croutons and a sprinkle of herbs.
Ingredients:
“Tilsiter” semi-hard cheese — 150 g
Potatoes — 3 medium
Carrot — 1
Onion — 1
Cream — 150 ml
Broth — 600 ml
Butter — 1 tbsp
Salt, pepper — to taste
fresh herbs — to taste
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