Cheese Soup with Toasted Bread

For the cheese soup grate the Emmentaler. Finely chop the onion and sauté in butter, add the garlic and sauté.

Deglaze with soup, stir in milk and whipped cream. Let the soup boil briefly and add the grated Emmentaler bit by bit until the cheese has melted.

Puree the soup with a hand blender and season to taste with salt, pepper and caraway seeds. Remove the crusts from the toast slices and cut them into small cubes.

Heat some butter in a pan and toast the toast cubes, turning several times, until crispy. Serve the cheese soup with the toast cubes.

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