Ingredients
serves 4
- 1 finely chopped shallot
- 3 tbs of butter
- 2 tbs of flour
- 500 mL of cold veal or other stock
- 2 dl cream
- 150 g of grated Freiburger Vacherin cheese
- a drop of white wine
- salt and pepper
porcini:
- 100 g of sliced porcini
- cooking butter
- 1 shallot, finely chopped and sautéed
- the leaves of 2 sprigs of thyme
- 1 splash of wine vinegar
- salt and pepper
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Sauté the shallots in the butter. Mix in the flour. Pour on the stock and stir while bringing to the boil. Allow to simmer for a few minutes.
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2 Add in the cream, bring to the boil and then melt the cheese in the soup. Season with white wine, salt and pepper.
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3 Sauté the porcini in the cooking butter; add the shallots and the thyme, and season with the wine vinegar, salt and pepper.
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4 Serve the soup on warmed plates and garnish with the porcini.
Bon
Appétit
Appétit
