Bregenzerwald Cheese Soup With

1 tbsp. chives, rolled -salt, pepper pepper Yield: barley gnocchi 3 slices of toast, de-barked -salt, pepper pepper -mace, grated – according to ach Wohlgeschmack

The recipe comes from Martin Berthold, Bezau. Sauté shallots in butter, deglaze with white wine, add whipping cream and beef broth and reduce to 2/3 of the liquid. Add grated mountain cheese and Emmentaler to the soup and let it bubble up. Season to taste with salt and freshly ground pepper. Attention: Cheese can be very spicy! For the barley gnocchi, cream butter, make a drift with the yolk. Knead the curd cheese with the de-barked slices of toast and mix into the dough. Soften the carrots, cut into fine cubes, mix with the flour, fold into the curd mixture. Finally, mix in cooked barley and finely chopped kitchen herbs. Rest the mixture for 20 minutes, then cut out dumplings and place in boiling salted water for about 15 minutes and drain.

Arrange two thin slices of Sura cheese (or Quargel) in a soup plate, place 2 gnocchi on each, fill up with soup, sprinkle with chive rolls. (The cheese slices can also be omitted).

Baking time 15 min, maybe a little bit more

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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