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.
