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The dish which in Switzerland was known as "Cheese soup" was really a thick mixture of bread and cheese, in which a spoon would stand upright. Served with onions fried in butter, it probably contained more calories than a complete dinner of several courses. The following recipe is modified slightly to suit modern tastes. Sourced from www.europeancuisines.com
- Melt butter and sprinkle over the flour and make a golden brown roux.
- Add water, spices and seasonings, and allow to cook on a low heat for 45 minutes.
- Take pan of heat and sprinkle over the grated cheese and hot milk. Stir well until combine. Serve.