Spring herb soup with cheese
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Contents
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ingredients
2 tbsp butter 2 tbsp plain flour 800 ml chicken broth to taste salt a little ground black pepper 200 ml whipping cream 2 cloves garlic 2 handfuls chopped herbs 50 g grated Emmentaler
step
1.
Melt the butter in a saucepan, add the flour and make a light roux, stirring constantly. Pour in the cold stock, stir well and raise the heat to bring the soup to the boil. Season with salt and pepper as needed.
2.
While the soup is simmering, add the cream, pressed garlic and chopped herbs. Boil for 3 minutes so that the herbs do not lose their color, cover the pot with a lid and let stand for about 5 minutes.
3.
Pour the soup into plates and put a scoop of grated emmental in the centre.
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