Allgäu cheese soup with pretzel chips

For 4 people
  • 2 medium-sized onions
  • 75 g smoked streaky bacon
  • 1/2 (approx. 600 g) Savoy
  • 500 g mixed hack
  • Salt, black pepper
  • 2-3 EL Flour
  • 6-8 tbsp whipped cream
  • 2 TL clear broth (instant)
  • 1 Laugenbrötchen
  • 1-2 tbsp butter / margarine
  • 1/2 Bund Parsley
  • 100-125 g Emmentaler
  • grated nutmeg
60 minutes
Peel the onions and dice them finely. Finely dice the bacon. Clean, wash and cut the cabbage into strips.
Put the bacon in a pan until crispy, remove it. Chop in the bacon fat while turning vigorouslyto fry. Add onions and cabbage and sauté. Season with salt and pepper. Dust the flour over it and sauté briefly. Pour almost 1 1/4 l of water and cream. Bring to the boil, stir in the stock and simmer covered over a medium heat for about 20 minutes
Cut the rolls into thin slices. Roast in the hot fat in a coated pan until golden brown, remove. Wash and finely chop parsley. Grate cheese and melt it in the soup. Season the soup with salt, pepper and nutmeg. Serve with lye chips, parsley and bacon
1 person approx.:
  • 590 kcal
  • 2470 kJ
  • 43 g protein
  • 33 g fat
  • 25 g carbohydrates


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