Prep 10 mins
Cook 40 mins
Switzerland is known throughout the world for its excellent cheeses. Emmantaler and Gruyere are the two best-known cheeses. Emmantaler cheese is named after the Emmantal Valley, a pastoral mountain region northeast of Berne. This recipe contains this wonderful cheese.
- 1 1⁄2 cups shallots, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 1⁄2 cups chicken broth
- 1⁄2 teaspoon caraway seed
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon ground nutmeg
- 1 1⁄2 cups light cream or 1 1⁄2 cups milk
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups emmenthaler cheese, shredded (6 oz)
For Swiss Cheese-Cabbage Soup Variation add an additional
- 1⁄2 cup light cream or 1⁄2 cup milk
- 2 cups cabbage, coarsely chopped
- 1⁄2 cup cooked rice
- In a large saucepan cook the shallots and garlic in hot butter till the onion is tender, but not brown. Stir in the chicken broth, caraway seed, salt, pepper, and ground nutmeg. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
- Combine the light cream or milk and flour (increase the milk or light cream by 1/2 cup if adding the cabbage and rice); add to the mixture in the saucepan. If adding the cabbage and rice, do this now as well. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- Reduce heat. Add the cheese; cook and stir until the cheese is partially melted. Serve immediately with crusty white bread, if desired.
Real nice soup ! ! For the emmanthaler cheese I went on line, and found some from one of the farming markets, near here. Lots, and plenty of flavors. This is definately one I will try again, though everyone liked it as is, for me personally I might put less shallots in next time. Great the way it was made though, made exactly as posted, and made for a nice, light soothing lunch. Made for 1-2-3 hits.
This is a very good soup! I had to use Gruyere cheese since I could not find Emmantaler. This really had a lot of flavor! Thanks for sharing.