Allgäu cheese soup

For 5 people
  • 2 Onions
  • 75 g smoked streaky bacon
  • 1/2 (approx. 600 g) Savoy cabbage
  • 750 g mixed minced meat
  • 30 g flour
  • 1200 ml Vegetable stock (instant)
  • 200 g whipped cream
  • Salt
  • freshly ground black pepper
  • freshly grated nutmeg
  • 2 (90 g each) Pretzel rolls
  • 25 g Butter
  • 1/2 bunch flat-leaf parsley
  • 100 g grated medieval Gouda cheese
  • 1 pinch Sugar
60 Minutes
light
1.
Peel the onions and dice finely. Finely dice the bacon. Clean the cabbage, cut out the stalk. Cut cabbage into strips, wash thoroughly and drain well. Leave the bacon in a large saucepan. Remove and set aside. Crumble the mince in the frying fat, fry vigorously while turning. Add the onions and cabbage, fry while turning. Dust with flour, sweat, deglaze with stock and cream. Season with salt, pepper and nutmeg. Bring to the boil and simmer over medium heat for about 20 minutes. Stir several times. Cut the rolls into thin slices. Melt the butter in a large pan, add the bread rolls and roast until golden on each side. In the meantime, wash the parsley, pat dry and cut into strips. Add cheese to the soup and stir in well. Season the soup again with salt, pepper, nutmeg and sugar. Soup in bowls sprinkled with parsley and bacon and serve on a slice of bread. Add the remaining bread rolls separately
2.
For 6 people:
1 person approx .:
  • 690 kcal
  • 2890 kJ
  • 39 g protein
  • 49 g fat
  • 23 g carbohydrates

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