This creamy Tyrolean cheese soup is perfect for cold winter days. Saturating, sweet and topped with crunchy nutty croutons, this is one of our family favorite soups!
- 1 medium sized onion
- 3 small potatoes
- 300 grams Tyrolean cheese (or Harz cheese or any other sour curd cheese)
- 500 milliliters Vegetables soup
- 2 tablespoons Sunflower or rapeseed oil
- 250 milliliters Heavy cream
- FOR THE WALNUT CROUTONS:
- 3 slices Bread
- 2 tablespoons Olive oil
- 1 cup Coarsely chopped walnuts
- Salt and pepper
Peel the onion and cut it into small pieces. Peel the potatoes and cut them into cubes; do the same with the cheese.
In a medium saucepan, heat the sunflower oil and sauté the chopped onions until lightly browned. Add broth and diced cheese.
Simmer over medium heat until the cheese is completely melted and the potatoes are tender, this will take about 10-15 minutes.
Remove from the heat and pour in the cream. Blend well with a hand blender to create a creamy soup with no lumps in it. Season with salt and pepper and keep warm.
For the nut croutons, cut the slices of bread into small cubes and fry in olive oil until golden brown. Add coarsely chopped walnuts, season with salt and pepper.
Sprinkle the soup with the finished nut croutons and chives and serve immediately.