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Gruyère cheese soup
Chapter I ·
Soups & cream soups · Nº 9
Gruyère cheese soup
10 ingredients
7 steps
Ingredients
Method
Ingredients
For
2 boxes
processed Gruyère-style cheese
, 200 g each
125 g
butter
, unsalted
1
onion
, large, grated
2 l
milk
, warm, already boiled
½ cup
milk
, cold
2 tablespoons
cornstarch
2 bars
chicken broth
1 glass
heavy cream
, fresh
8 slices
sandwich bread
1 cup
Gruyère
, grated
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Method
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1
In a large pot, preferably stainless steel, over medium heat, melt the butter and add the onion, stirring constantly with a wooden spoon until it melts and is well combined with the onion and butter.
2
Gradually add the previously warmed milk until it begins to brown. Add the cheese, cut into small pieces and warm, little by little, stirring constantly until it boils again.
3
Add the bouillon cubes and mix well.
4
Dissolve the cornstarch in the cold milk. Add it to the mixture and let it boil for about five more minutes.
5
Set aside.
6
When serving, reheat the soup, add the heavy cream and let it boil for two minutes. Sprinkle more grated Gruyère on top and bake until lightly golden.
7
To go with it, make small cubes of toasted bread.
From the same chapter
Soups & cream soups · Nº 1
Caldo verde
Soups & cream soups · Nº 2
Canja
Soups & cream soups · Nº 3
Cream of corn soup
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