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🍲 Vegetable Soup with Cheese Bread

378 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• soup vegetables 1 bunch
• onions, yellow 2 pcs.
• butter 6 tbsp
• bacon strips 125 g
• vegetable broth 1 L
• salt pinch
• pepper, black ground pinch
• marjoram, dried pinch
• Gouda, young block 100 g
• pepper, sweet paprika pinch
• toast bread 4 slices
• chives, fresh 20 g
• sour cream 100 g

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Clean the soup vegetables and peel them.
4. 4. Cut the soup vegetables into cubes as well.
5. 5. Halve the onions and peel them.
6. 6. Chop the onions finely.
7. 7. Heat a pot over medium heat.
8. 8. Melt two tablespoons of butter in the pot.
9. 9. Fry the bacon strips for one to two minutes.
10. 10. Add the potatoes and vegetables to the pot.
11. 11. Sauté the vegetables for about three minutes.
12. 12. Deglaze the mixture with broth.
13. 13. Season the soup with salt to taste.
14. 14. Season the soup with pepper to taste.
15. 15. Season the soup with marjoram to taste.
16. 16. Bring the soup to a boil.
17. 17. Cover the pot with a lid.
18. 18. Simmer the soup for about 15 minutes.
19. 19. Check if the vegetables are tender.
20. 20. Taste the soup at the end.
21. 21. Preheat the oven to 240 degrees top and bottom heat.
22. 22. Grate the cheese finely.
23. 23. Take a bowl.
24. 24. Mix the grated cheese with the remaining soft butter.
25. 25. Season the cheese-butter mixture with pepper.
26. 26. Season the cheese-butter mixture with paprika powder.
27. 27. Cut the bread slices into coarse cubes.
28. 28. Spread each bread slice with the cheese-butter mixture.
29. 29. Wash the chives.
30. 30. Pat the chives dry.
31. 31. Cut the chives into small rolls.
32. 32. Take a clean bowl.
33. 33. Mix the chives with sour cream.
34. 34. Season the chive-cream mixture with salt.
35. 35. Season the chive-cream mixture with pepper.
36. 36. Line a baking sheet with baking paper.
37. 37. Place the cheese breads on the tray.
38. 38. Bake the cheese breads in the oven for about five minutes.
39. 39. Check if the cheese has melted.
40. 40. Place the cheese breads into the soup bowls.
41. 41. Pour the soup over the cheese breads.
42. 42. Add a dollop of chive cream to the soup.
43. 43. Enjoy!

Nutrition per serving

• kcal: 378
• Protein: 16 g · Fett/Fat: 21 g · Carbs: 32 g