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🍽️ Cheese Fondue Soup with Crispy Croûtons

492 kcal · 30 min · 4 servings

Ingredients

• 250 g shallots
• 1 clove garlic
• 2 tbsp butter
• 200 ml white wine
• 400 ml instant vegetable broth
• 150 ml whipping cream
• 80 g Emmental
• 80 g Gruyère cheese
• salt, pepper from the mill
• light Fix - sauce thickener
• 4 baguette slices
• 50 g raclette cheese
• 1 bunch chives

Instructions

1. 1. Peel the shallots and the garlic.
2. 2. Finely dice the shallots and the garlic.
3. 3. Heat the butter in a pot.
4. 4. Sauté the shallots and garlic in the butter.
5. 5. Deglaze the mixture with wine.
6. 6. Add the broth and the cream.
7. 7. Simmer the soup over medium heat for 15 minutes.
8. 8. Coarsely grate the Emmental and Greyerzer cheese.
9. 9. Stir the grated cheese into the hot soup.
10. 10. Let the cheese melt completely in the soup.
11. 11. Bring the soup to a boil.
12. 12. Blend the soup smooth with an immersion blender.
13. 13. Season the soup with salt and pepper to taste.
14. 14. Thicken the soup slightly with a sauce thickener.
15. 15. Slice the baguette into rounds.
16. 16. Place the bread slices on a baking sheet lined with baking paper.
17. 17. Slice the raclette cheese into thin slices.
18. 18. Distribute the raclette cheese slices over the bread slices.
19. 19. Gratin the croûtons under the preheated grill until golden brown.
20. 20. Rinse the chives.
21. 21. Shake the chives dry.
22. 22. Cut the chives into fine rings.
23. 23. Divide the hot soup among deep plates.
24. 24. Place the crispy baguette croûtons on top of the soup.
25. 25. Sprinkle the soup with the chive rings.
26. 26. Serve the soup immediately.

Nutrition per serving

• kcal: 492
• Protein: 18 g · Fett/Fat: 35 g · Carbs: 18 g