Description
Cremige Käsesuppe mit geschmolzenem Gruyère, goldbraunen Brotwürfeln und einem Hauch Weißwein. Samtig, vollmundig und aromatisch, mit feiner Kruste und sämiger, goldgelber Textur – ein Genuss für die ganze Familie.
Ingredients
Scale
- 200 g Gruyère
- 2 Scheiben Bauernbrot
- 50 g Butter
- 30 g Mehl
- 250 ml Weißwein
- 500 ml Gemüsebrühe
- 500 ml Milch
- 200 ml Schlagsahne
- 4 EL Olivenöl
- 250 ml Öl
- 8 Petersilienstiele
- 1 Knoblauchzehe
- geriebene Muskatnuss
- Salz
- Pfeffer
Instructions
- Begin by preparing all your ingredients: grate the Gruyère cheese, cut the Bauernbrot into small cubes, peel the garlic clove, and set aside the parsley stems.
- In a large saucepan, melt the butter over medium heat. Once the butter is fully melted and begins to foam, add the flour. Use a whisk to stir constantly, creating a smooth roux. Cook the roux for about 1-2 minutes, ensuring it does not brown.
- Pour in the white wine while whisking vigorously to prevent lumps from forming. Allow the mixture to simmer for about 1 minute so the alcohol evaporates.
- Gradually add the milk and the vegetable broth to the saucepan, whisking constantly to create a smooth, creamy base. Add the whipping cream and continue stirring until the mixture is well combined.
- Season the soup with salt, freshly ground pepper, a pinch of grated nutmeg, and press or finely chop the garlic clove directly into the soup. Stir well to incorporate all the flavors.
- Allow the soup to simmer gently over low heat for about 2 minutes, stirring occasionally.
- Add the grated Gruyère cheese to the hot soup in batches, stirring constantly until all the cheese has melted and the soup is smooth and creamy. Continue to cook the soup gently for 5 to 6 minutes, stirring often to prevent sticking or burning.
- Meanwhile, heat the 250 ml oil in a frying pan over medium-high heat. Add the bread cubes and fry them until they are golden brown and crispy on all sides. Remove the croutons with a slotted spoon and drain them on a plate lined with kitchen paper.
- Pour the olive oil into a small saucepan and heat it. Add the parsley stems and fry them for about 10 seconds, just until crispy. Remove the parsley with tongs or a slotted spoon and let it drain on kitchen paper.
- Taste the soup and adjust the seasoning with additional salt, pepper, or nutmeg as desired. Ladle the hot cheese soup into bowls, top each portion with a handful of crispy bread croutons and a few fried parsley leaves. Serve immediately and enjoy while hot.
Notes
For a stronger flavor, you can use a mix of Gruyère and Emmental cheese. If you prefer a non-alcoholic version, replace the white wine with additional vegetable broth. The crispy bread cubes and fried parsley add both texture and visual appeal, so don’t skip them! Serve the soup immediately, as it is best enjoyed hot and creamy.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 10-15g
- Cholesterol: 30-60mg
