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Bregenzerwälder Käsesuppe © Johannes Fink - Bregenzerwald Tourismus (2)

Recipe - Bregenzerwald cheese soup

Recipe - Bregenzerwald cheese soup

Katharina Bilgeri’s recipe for Bregenzerwald cheese soup as well as Milena Broger’s reimagined recipe are available here.

Ingredients for 4 people:

  • 1 onion,
  • Clarified butter,
  • 30 g flour,
  • 500 ml water,
  • 200 ml milk,
  • approx. 100 g grated mountain cheese to taste
  • salt, pepper, soup seasoning

Finely chop the onions and sauté in clarified butter until translucent. Sprinkle with flour and fry until somewhat yellow. Pour in water and milk and stir vigorously with a whisk so that no lumps form. Season the soup with salt, pepper and soup seasoning. Stir the grated mountain cheese carefully into the soup and let simmer for a few minutes. Prepare the soup for serving and garnish with fresh herbs.

Reimagined by Milena Broger
as a cappuccino made from Bregenzerwald alpine cheese with herb croutons

Ingredients for 4 people:

  • 1 onion,
  • Garlic,
  • a sprig of rosemary and thyme,
  • Clarified butter,
  • 30 g flour,
  • 500 ml water,
  • 200 ml milk,
  • approx. 100 g grated mountain cheese to taste
  • Salt, pepper, soup seasoning,
  • 300 ml milk,
  • fresh herbs (parsley, chives, basil, marjoram, …),
  • some mild olive oil,
  • Salt, pepper,
  • White bread cubes

Finely chop the onions and sauté them in clarified butter with a crushed clove of garlic and the thyme and rosemary twig. Sprinkle with the flour and fry until somewhat yellow. Pour in water and milk and stir vigorously with a whisk so that no lumps form. Season the soup with salt, pepper and soup seasoning. Stir the grated mountain cheese carefully into the soup and let simmer for a few minutes. Mix the fresh herbs and a dash of mild olive oil in the blender to a fine herb pesto and season with salt and pepper. Fry the croutons until crisp in hot oil and season with herb pesto. Heat and froth the milk. Adding a bit of pesto will turn its colour slightly green. Pour the soup into a heat-resistant jar, then pour the milk foam on top, garnish with fresh herbs and serve with herb croutons.

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