Sbrinz Soup
Lotti Baumann, Beinwil am See (AG) – Swiss Tavolata
For 4 persons
PREPARATION: approx. 20 minutes
Ingredients
– 1 onion, finely chopped
– Small bunch of herbs, chopped (parsley, chives, ground elder depending on taste and availability)
– 1 tbsp butter
– 1 litre vegetable stock
– 200 ml cream
– 150 g floury potatoes, diced
– a little nutmeg
– Salt, pepper
– 250 g Sbrinz AOP, coarsely grated
Preparation
Stew the onion with 2/3 of the chopped herbs in the butter. Add the stock and 100 ml of cream and bring to the boil. Add potatoes, simmer for approx. 20 minutes, season. Add Sbrinz AOP, blend. Whip the remaining cream until stiff and serve with the remaining herbs and Sbrinz AOP.
Tip: Serve in a crispy, hollowed-out roll. Dice the bread scraped from the roll, fry with chopped herbs in hot butter until golden brown and garnish the soup with it.
