Fondue Soup with Cheese Crouton

Name: Fondue Soup with Cheese Crouton
Total time: 30 min
Yield: 4
Ingredients: 250 grams shallots; 1 garlic clove; 2 Tbsps butter; 200 milliliters white wine; 400 milliliters Instant vegetable broth; 150 milliliters Whipped cream; per 80 g Emmentaler and Gruyere; Salt, freshly ground pepper; Light Fix - sauce thickener; 4 Baguette; 50 grams Raclette Cheese; 1 bunch Chives

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

Calories:

402

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	402 kcal	(19 %)
Protein	17.5 g	(18 %)
Fat	31.4 g	(27 %)
Carbohydrates	13 g	(9 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 250 grams shallots; 1 garlic clove; 2 Tbsps butter; 200 milliliters white wine; 400 milliliters Instant vegetable broth; 150 milliliters Whipped cream; per 80 g Emmentaler and Gruyere; Salt, freshly ground pepper; Light Fix - sauce thickener; 4 Baguette; 50 grams Raclette Cheese; 1 bunch Chives

How healthy are the main ingredients?

shallot Whipped cream Chives garlic clove

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Preparation steps

Peel shallots and garlic and chop finely. Heat the butter and sauté shallots and garlic. Add the wine, broth and cream and cook for 15 minutes over medium heat.

Grate the Emmentaler and Gruyère coarsely and stir into soup until melted. Boil the soup and puree with a hand blender. Season with salt and pepper and lightly thicken with cornstarch.

Lay baguette slices on a lined baking tray. Cut Raclette cheese into thin slices, spread on the bread slices and place under preheated broiler, watching carefully, until golden brown.

Rinse the chives, shake dry and cut into small rings. Ladel the soup into soup plates place a piece of the baguette on top. Sprinkle with chives and serve.