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.
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
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the cubed rye bread to the pot and stir to coat with the butter and onion mixture.
- Pour in the vegetable broth and bring the soup to a simmer. Cook for 15 minutes, stirring occasionally.
- 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.
- Season the soup with salt and pepper to taste.
- 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