group-emmi-kaltbach-recipe-photo-cheesesoup1
#KALTBACH Recipes

Baked cheese soup

The KALTBACH Emmentaler AOP gives this traditional dish a special, nutty touch. A glass of light white wine goes perfectly with it.

Ingredients

200g bread from the day before
4 tablespoons rapeseed oil
75g bacon (sliced or diced)
4 onions or 2 fennel bulbs
1 bunch of leaf parsley
4 sprigs of oregano
salt, pepper
250g KALTBACH Emmentaler AOP
1 L vegetable or beef cube
1-2 teaspoons lemon juice
 

Preparation

  • Cut the bread into thin slices. Heat 2 tablespoons of rape seed oil in a pan and fry the slices of bacon until crispy. Remove from pan and drain on kitchen paper. Roast the slices of bread in bacon fat on both sides until golden brown, remove and place to bacon.
  • Peel the onions, cut in half and cut into thin strips (or halve the fennel and cut into thin slices). Heat the remaining oil and sauté the onions for 6-8 minutes. Pluck the parsley, chop and add. Season with salt and pepper. Add the fried bacon and let it cover for a few minutes. Rub the cheese
  • Preheat the oven to 240 ° C. Layer the onion-bacon mixture alternately with the slices of bread and the cheese in oven-proof soup bowls or small high-ripened ramekins - pick up a little cheese. Boil the cube, season with a little lemon juice and fill in the molds. Finally, add some cheese to the soup in any shape
  • Bake the cheese soup in a hot oven on the middle rail in 10 minutes until golden brown and serve hot
  • Preparation: 20 minutes
  • Cooking time: 35 minutes (serves 4)
group-ekb-emmentaler-1456x970-v1-16-09-2019
KALTBACH Emmentaler AOP
Other recipes to try
group-emmi-kaltbach-recipe-photo-carpaccio1
#KALTBACH Recipes Beetroot carpaccio with cheese and mustard pesto

With this contemporary spin on a classic Italian hors d’oeuvres, you can offer your guests an exquisite alternative to the usual dinner party fare.

group-emmi-kaltbach-recipe-photo-käsekuchen1
#KALTBACH Recipes le gruyère AOP cheese pies

The fruity & tangy Le Gruyère AOP is a classic Swiss hard cheeses. It is therefore obvious to use it in a classic Swiss recipe and bake a very special pie.

group-emmi-kaltbach-recipe-photo-ciabatta1
#KALTBACH Recipes Olives & Red Peppers Ciabatta

Enjoyment in a trio: served with salted butter and KALTBACH Creamy, the ciabatta tastes particularly good

We respect your privacy

Our website uses cookies and analytical tools to optimise your experience on our website. We use cookies to personalise content and ads, to provide social media features and to analyse the use of our website.

We also share information about how you use our website with our social media, advertising and analytics partners. Our partners may combine this information with other information that you have provided to them or that they have collected in the course of your using the services, and these partners may be located in countries that do not have laws that protect your personal information to the same extent as those in Switzerland and/or the EU/EEA.

By clicking on “Allow all and continue”, you consent to the use of all cookies. By clicking on the button “Confirm my selection” you consent only to the categories that you have selected. You can change the cookie settings using the link in the “Privacy Policy” footer. You can find out more in our Privacy Policy

Manage cookies