Cucumber Soup with Cheese Sticks


Rating: 3.65 / 5.00 (95 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:





Cheese sticks:











Instructions:

For the soup, mix well all the ingredients listed and finely puree with a blender until a cream. Chill in the refrigerator for one hour. Mix flour, butter, Emmental cheese, Parmesan cheese, yolks, yeast and milk to a smooth dough. Cover and let rest in a cool place for about 30 minutes. Roll out thinly, cut into 15 cm long sticks and place on a baking tray lined with baking paper. Beat the egg. Brush the sticks with the egg and sprinkle with Emmentaler. Preheat the oven to 200 °C and bake the sticks for 12 minutes. Then serve with the cheese sticks while they are still warm.

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