Kappeler Milchsuppe (Milk Soup)
Servings: 2
Ingredients
- 100 g cubed, preferably day-old, bread
- 1 small onion, diced
- 1 clove garlic, minced
- 1 knob butter
- 3.5 dl milk
- 1.5 dl beef broth
- 1 bay leaf
- 1- 2 sprigs fresh thyme
- ⅛ tsp clove powder
- ⅛ tsp fresh grated nutmeg
- salt and pepper to taste
- chives or parsley chopped fine, for garnish
- hard cheese freshly, grated for garnish Gruyere, Sbrinz, or other hard Alp cheese
Instructions
- In a soup pot, sauté the onions in the butter until soft. About 5 minutes.
- Add the minced garlic and sauté until just fragrant.
- Add the cubed bread and sauté lightly. (As if you were making fancy croutons, which you sort of are.) Add more butter if needed.
- Remove a few bread cubes and set them aside to use as garnish.
- Add the broth, milk, bay leaf, thyme sprigs, nutmeg, clove, salt and pepper.
- Bring to a boil and then immediately lower the heat to a light simmer.
- Allow the soup to simmer until the bread is meltingly soft, about 8 minutes.
- Remove the bay leaf and thyme sprigs.
- If you want a smooth velvety soup, you can purée the soup now. But if you prefer a more rustic version, you can skip this step.
- Serve soup immediately with a garnish of the reserved croutons, fresh chopped chives or parsley, and a hearty amount of freshly grated cheese.