Vegetable Soup with Cheese Toast

Ingredients

• 2 bunchs of soup vegetables
• 1 onion
• 1.2 l broth
• 2 carrots
• 2 Tomatoes
• 1 bulb fennel
• 250 g Potatoes
• 2 tbsp Madeira wine
• 4 slices toast bread
• 50 g Emmental cheese (grated)
• Salt
• Pepper (freshly ground)
• 2 tbsp dill sprigs

Instructions

1. 1.

   Wash and clean the soup vegetables. Peel the onion. Dice everything finely and simmer covered in hot broth for 30 minutes. Strain the soup through a sieve.

2. 2.

   Peel and dice the potatoes.

3. 3.

   Wash, trim, halve fennel lengthwise and cut into strips across.

4. 4.

   Peel carrots and slice diagonally thinly.

5. 5.

   Heat the vegetables and Madeira wine in the soup and simmer for about 20 minutes.

6. 6.

   Meanwhile, blanch tomatoes, quarter them, remove seeds and cut into wedges. About 5 minutes before the end of cooking, add the tomatoes to the soup and cook through, seasoning with salt and pepper.

7. 7.

   Sprinkle cheese on the toast slices and roast in a hot oven.

8. 8.

   Serve the soup sprinkled with dill. Cut the toast slices diagonally into quarters and serve alongside.