Swiss Cheese Soup
4 servings
80 minutes
Swiss cheese soup is a true embodiment of coziness and traditional European cuisine. Its history dates back to old Swiss Alpine villages where shepherds used available ingredients like bread, cheese, and broth to create nourishing and warming meals. The creamy texture of the cream, the richness of the meat broth, and the spiciness of aromatic cheese create a harmony of flavors complemented by tender croutons and fresh parsley. Light notes of cumin add sophistication. This soup is perfect for cold evenings; it fills you up, warms you, and immerses you in an atmosphere of true home warmth. The Swiss traditionally serve it in clay bowls, enjoying every hot sip.
1
Cut slices of white bread, preferably slightly stale, into small cubes with a sharp knife and fry in a well-heated pan in butter until golden brown.
- Butter: 2 tablespoons
- Stale white bread: 2 pieces
2
Add some cumin seeds to the prepared meat broth, place the broth on the heat, bring to a boil, and simmer for about 10 minutes.
- Caraway seeds: 0.5 teaspoon
- Meat broth: 1 l
3
Then add the cream and mix thoroughly. Immediately remove the boiling broth with cream from the heat and, stirring gently, add the grated cheese.
- Cream: 1 glass
- Grated cheese: 8 tablespoons
4
Salt and pepper the soup to taste.
- Salt: to taste
- Ground black pepper: to taste
5
Finely chop fresh parsley with a sharp knife.
- Chopped parsley: 2 tablespoons
6
Pour the ready soup into bowls, serve it hot on the table, garnished with parsley, and add a little of the previously prepared croutons to each bowl.
- Chopped parsley: 2 tablespoons
- Stale white bread: 2 pieces