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.
Cucumber Soup with Cheese Sticks
Rating: 3.65 / 5.00 (95 Votes)
Total time: 1 hour
Servings: 4.0 (servings)