Schwyzer Käsesuppe
Serves 4
250g toast
250g Emmenthaler cheese
1 l stock
2 cups dry white wine
1 cup mixed herbs (chives, parsley and chervil)
Salt
4 rashes bacon
1 onion
· Dice the toast and the cheese. Add to a big pot, pour stock over and let swell up and stir until smooth. à only low heat. Mix should not boil but simmer
· In the meantime fry bacon
· Add wine, herbs and salt according to taste.
· Sprinkle bacon on top when serving.
