Light cheese soup with herbs
Ingredients
| 200 g | WOERLE "Fein&Leicht" processed cheese, 25 g each |
|---|---|
| 60 g | Butter |
| 50 g | Flour |
| 1 l | vegetable stock |
| 4 EL | herbs, chopped |
| Nutmeg, ground | |
| 100 g | White bread |
| 2 | gloves of garlic |
| Olive oil | |
| salt & pepper |
Preparation
Step 1:
Melt the butter in a saucepan, add the flour and sweat while stirring. Gradually pour in the vegetable stock while stirring and simmer until the soup thickens slightly (about 7 to 10 minutes).
Step 2:
Stir in the cheese wedges and let them melt. Season to taste with chopped herbs, salt, pepper and nutmeg.
Step 3:
Cut the bread into small cubes. Heat oil in pan and lightly sauté garlic cloves, crushed with knife, until fragrant. Remove the garlic and add the bread cubes to the pan. Roast until light brown and serve with soup.
