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Food: Emmental cheese soup - The Lyorn's Den

Tue Apr. 16th, 2013

10:18 am - Food: Emmental cheese soup

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This is a Swiss recipe, halfway between a soup and a casserole. Very easy to make, about 15 minutes preparation plus 30 minutes in the oven. Reasonably cheap.

To feed six: You need an oven dish of about 4-5 litres volume, a pot or bowl that you can pour from of about 2 litres volume, about 600 grams of whole grain wheat toast, a 400 grams chunk of Emmental cheese, 50 grams of grated Emmental cheese, 50 grams of grated Appenzell cheese (or Parmigianino, or Mountain cheese), one onion, two litres of meat broth (from bouillon cubes). If you use veggie broth instead, this is vegetarian. And about 20 grams of butter. To taste, dried marjoram, thyme, rosemary. If you like, about 100 ml dry white whine, and/or a shot of Kirsch.

Grease the bottom of the form with some of the butter. Prepare broth for a total of two litres. If you add wine or Kirsch, use less water. Cut rinds from toast. Cut Emmental cheese into thin slices. Peel and half the onion, slice thinly. Cover bottom of form with toast slices, layer with Emmental cheese, then toast, then cheese, finish with toast. Put in enough broth to just barely cover the top layer. Sprinkle on the herbs, onion half-rings, cover with the grated cheese, finish with specks of butter.

Bake at 200°C for 30 minutes. Heat should come from top and bottom, not circulating. The top should brown a little. (Use grill if needed.) The whole thing will rise and become fluffy.

If you want some greens with it, serve with lettuce.

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