Ingredients
Serves 4
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons grainy mustard
- 100ml milk
- 500 ml chicken bouillon
- 200 g Extra-spicy Appenzeller®
- salt and pepper
Preparation
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1. Melt the butter in a saucepan. Add cornstarch and mix well. Then add the mustard and stir it.
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Pour in the milk and cook the mixture about 2 minutes until the mixture is thickened. Put aside.
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2. Finely grate the Appenzeller® . Give the bouillon in a pot and bring it to boil. Add the Appenzeller® cheese and melt it slowly in the bouillon.
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3. Mix the cheese bouillon with the milk/mustard misxture and and heat it gently. Reduce the heat and stir until the soup thickens slightly.
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4. Season with pepper and a little salt.
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5. Fill the soup in small bowls or glasses and garnish with strips of salmon and spring onions.
Bon
Appétit
Appétit
