Description
Cremige Käsesuppe mit zartschmelzendem Gruyère, goldbraun gerösteten Brotwürfeln und feinem Butteraroma. Sanft würziger Geschmack, samtige Textur und verlockend goldgelbe Farbe – 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 and set it aside. Cut the Bauernbrot (rustic bread) into small, even cubes. Peel the garlic and finely mince or press it. Rinse and dry 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. Continue whisking for about 1 minute to allow the flour to cook slightly, but do not let it brown.
- Deglaze the roux by slowly pouring in the white wine while whisking vigorously to prevent lumps from forming. Gradually add the milk and vegetable broth, a little at a time, whisking continuously after each addition until you have a smooth, homogenous mixture.
- Once all the liquids are incorporated, pour in the heavy cream and mix well. Season the soup base generously with salt, freshly ground black pepper, a pinch of freshly grated nutmeg, and the minced or pressed garlic. Stir to combine all the flavors.
- Bring the soup to a gentle simmer over medium heat. Let it cook for about 2 minutes, stirring frequently to prevent sticking.
- Add the grated Gruyère cheese to the simmering soup. Stir constantly with a whisk or a wooden spoon to help the cheese melt evenly into the soup. Continue to simmer the soup gently for 5 to 6 minutes, stirring often, until the cheese is completely melted and the soup has thickened to a creamy consistency. Taste and adjust seasoning if necessary.
- While the soup is simmering, heat the 250 ml of oil in a frying pan over medium-high heat. Once the oil is hot, add the bread cubes in batches and fry them until they are golden brown and crispy on all sides. Use a slotted spoon to remove the croutons from the oil and let them drain on a plate lined with kitchen paper.
- In a small saucepan, heat the olive oil over medium-high heat. When the oil is hot, add the parsley stems and fry them for about 10 seconds. The parsley should become crispy but remain bright green. Remove the parsley with a slotted spoon and place it on kitchen paper to drain any excess oil.
- To serve, ladle the hot cheese soup into bowls. Top each serving with a generous handful of golden-brown croutons and a few sprigs of crispy fried parsley. Serve immediately while hot.
Notes
For an even richer flavor, you can use a mixture of Gruyère and Emmental cheese. If you prefer a non-alcoholic version, you can replace the white wine with additional vegetable broth. The fried parsley adds a delightful crunch and fresh note, but you can also garnish with chopped chives or fresh herbs of your choice. Serve the soup as a hearty appetizer or a main course accompanied by a fresh salad.
- 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
