Cheese Soup with Horseradish and Bread Cubes

Ingredients

• 3 shallots
• 1 Garlic clove
• 2 tbsp butter
• 800 ml vegetable broth
• 150 g cream cheese (13% fat)
• 100 g heavy cream
• 2 tbsp horseradish (jarred)
• 2 slices spelt bread
• Salt
• Pepper
• 2 tsp lemon juice
• 0.25 bunch chives

Instructions

1. 1.

   Peel and finely chop the shallots and garlic. Heat 1 tbsp butter in a pot over medium heat, then sauté the shallots and garlic for 3 minutes.

2. 2.

   Add vegetable broth and bring to a boil over high heat. Stir in cream cheese, heavy cream, and horseradish; reduce heat and occasionally stir until the cheese melts.

3. 3.

   Meanwhile, peel the remaining shallot, halve it, and slice into thin strips. Dice the bread into small cubes and melt the remaining butter in a pan. Toss the bread cubes and shallot strips over medium heat for 3–4 minutes until golden brown.

4. 4.

   Puree the soup finely and season with salt, pepper, and lemon juice. Wash the chives, pat dry, and cut into fine ribbons.

5. 5.

   Serve the soup in cups, topping each with chive ribbons, roasted shallot strips, and bread croutons.