Waadtländer Soup

Ingredients

• 0.5 l meat broth
• 0.5 l milk
• 2 tbsp semolina flour
• 2 slices white bread
• 3 Garlic cloves
• 2 tbsp butter
• 200 ml dry white wine
• 200 g heavy cream
• 1 egg yolk
• 100 g Appenzeller cheese (freshly grated)
• Salt
• white pepper
• freshly ground nutmeg
• 1 bunch chives

Instructions

1. 1.

   Bring the meat broth with milk to a boil over medium heat, then sprinkle in the semolina. Reduce heat and simmer covered for 5 minutes.

2. 2.

   Dice the white bread, peel the garlic. Melt butter in a pan, toast the bread on medium heat, press the garlic through a press directly into the pan. Deglaze everything with white wine.

3. 3.

   Add the pan contents to the broth, simmer for about 10 minutes. Strain through a fine sieve. Return to a pot and briefly bring to a boil over high heat.

4. 4.

   Whisk the cream with the egg yolk and stir in the cheese, then fold into the soup. Simmer covered on low heat for about 10 minutes.

5. 5.

   Season the soup with salt, pepper, and nutmeg. Wash, dry, and cut the chives into small ribbons; sprinkle over the soup before serving.