DE EN FR

Hier kommt das User Feedback

Phone E-Mail Info
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.

bwmag04_Köchin

Bescheidenheit auf hohem Niveau

Katharina Bilgeri zelebriert am Hochhäderich eine einfache Küche. Doch gerade damit verschafft sie ihren Gästen einen einmaligen Genuss.

Read more
Summertime up at the dairy
Story

Summertime up at the dairy

read more