Rye Bread and Cheese Soup (Roggenbrot- und Käsesuppe)

Roggenbrot- und Käsesuppe, or Rye Bread and Cheese Soup, is a traditional dish from Lower Saxon cuisine. This hearty and flavorful soup is perfect for a cozy meal on a cold day.

Rye Bread and Cheese Soup (Roggenbrot- und Käsesuppe)

Ingredients

  • 500g rye bread, cubed
  • 200g Gouda cheese, grated
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 liter vegetable broth
  • 250ml heavy cream
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
  2. Add the cubed rye bread to the pot and stir to coat with the butter and onion mixture.
  3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 15 minutes, stirring occasionally.
  4. Stir in the grated Gouda cheese and heavy cream, and continue to simmer for another 10 minutes, or until the cheese is melted and the soup is creamy.
  5. Season the soup with salt and pepper to taste.
  6. Serve the Roggenbrot- und Käsesuppe hot, garnished with additional grated cheese if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
15g
Fat
20g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Grater

Serving suggestions

Serve the Roggenbrot- und Käsesuppe with a side of crusty bread and a green salad for a complete meal.

Tips & tricks

For a richer flavor, you can use aged Gouda cheese in the soup.

Cost

$15