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🍽️ Creamy Spring Onion Soup with Cheese Crust

356 kcal · 30 min · 4 servings

Ingredients

• 500 g spring onions
• 1 onion
• 1 clove garlic
• 1 tbsp vegetable oil
• 1 tbsp butter
• 0.5 tsp cumin
• 0.75 l vegetable broth (from a jar)
• 0.25 l white wine
• 4 slices whole wheat bread
• 100 g grated Gruyère cheese
• 1 bunch chives
• salt (pepper)

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Cut off the tough ends and chop the onions into thick, coarse pieces.
3. 3. Peel the onion and the garlic.
4. 4. Finely chop the onion and the garlic.
5. 5. Heat oil and butter in a pot.
6. 6. Sauté the spring onions, the chopped onion, the garlic, and the cumin over low heat.
7. 7. Deglaze the vegetables with vegetable broth and wine.
8. 8. Bring the soup to a brief boil.
9. 9. Simmer the soup over low heat for 5 minutes.
10. 10. Toast the bread slices until crispy.
11. 11. Place the toast slices into pre-warmed soup bowls.
12. 12. Generously sprinkle the toast slices with cheese.
13. 13. Pour the hot soup over the cheese.
14. 14. Season the soup to taste with salt and pepper.
15. 15. Cut the chives into fine rings.
16. 16. Sprinkle the chive rings over the finished soup.

Nutrition per serving

• kcal: 356
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 31 g