If we have to live with 5 p.m. darkness, we might as well do it with a soup.
In the swiss-austrian-german area we use „Bergkäse“ or mountain cheese. It is a round/creamy and spicy cheese, like a mix of Comté and Gruyère cheese.
Ingredients
200g cheese „Bergkäse“, grated
1 shallot, chopped
1 clove of garlic, chopped/sliced/grated
1 tbsp sunflower oil
1 tbsp butter
1 tbsp flour
750ml-1000ml veggie broth, hot
150ml milk
200ml heavy cream
pinch nutmeg
chives, chopped
Preparation
- Cook shallot and garlic in oil
- Add butter, then flour and combine
- Add hot broth whisk and let it cook on high heat for around 5min
- Now add cream and milk and let it cook on low to medium heat for 10min.
- Remove from the heat and add grated cheese. Also add grated nutmeg, salt&pepper and let the cheese melt. Combine
- Add the soup to bowls and drizzle finally with chopped chives.
