Quick cheese soup with mountain cheese, roasted pears and Szechuan pepper. Greatly refined and under 500 calories.
Contains ads for delicious melted cheese from Austrian hay milk g.t.S.
What's even better than delicious cheese? Tasty melted cheese, of course! Such as in this wonderfully creamy cheese soup with good mountain cheese, fried pears and Szechuan pepper. Especially in the cold season, a wonderful Soulfood to pamper!
My favorite treat connection from Austria (we remember my meditative cheese thriller in Vienna's only Stadtkäserei for the great project # sennermeetsblogger the AMA) has me recently wonderful care package sent with hay milk cheese. Among them was a piece of aromatic mountain cheese - and that landed right in the pampering soup with me.
Cheese from hay milk has a long tradition in Austria - and is the only product in the German-speaking world that Seal of approval "gtS - guaranteed traditional specialty ". Hay milk g.t.S. is an Austrian dairy specialty that has been produced for centuries according to the same high quality criteria: the whole
This traditional milk production provides a particularly aromatic milk. Because the more varied the natural food of the animals, the better the taste of the milk - and also of the cheese made from it. It's clear.
That's why the aromatic mountain cheese made of hay milk gtS from the Fresspaketchen in my soup also very good. As we all know, cheese and fruit go well together - that's why a little bit of fried pear comes into the soup bowl as a fruity accent. And a touch of fiery Szechuan pepper may play as a little extra taste bomb. The cheese soup with mountain cheese is not complicated at all and can be brought to the table super fast with little cooking experience. I'm sure you can reap the odd Ahhh and Ohhh of your loved ones. Or set yourself up cuddly on the couch and spoil with a hot soup.
Either way: Have it yummy! ღ
PS: Anyone who thinks that cheese and cheese soups must always be a calorie heavyweight gets light on it Recipe to be very positively surprised! My cheese soups with mountain cheese, fried pears and Szechuan pepper per portion is well below 500 calories on the scales. So, if you like, you can definitely eat some toast or a lush green salad - and still be perfect in the # 20bis20 plan.
PPS: If you do not want to wait for food parcels of nice people from Vienna, you get cheese from Austrian hay milk at German cheese counters.from austrian hay milk gtS
1 small pear, approx. 200 g
salt & pepper
Optionally as a taste kick:
some curly parsley and spring onions, hacked
Melt 1 tsp of butter in a saucepan over medium heat and simmer Fry the onions in a glassy sauce. Then dust the flour and stir fry for 2 minutes. Slowly pour the vegetable stock into the flour onions, stirring constantly with a whisk to avoid lumps. Add the milk and garlic clove and simmer the base for 10 minutes on a low heat.
In the meantime, heat a medium-frying skillet and saute the Szechuan peppercorns dry for 2 minutes until well fragrant , Remove from pan and allow to cool.
Put the pan back on the stove and melt the remaining tsp of butter in it. Halve the unpeeled pear lengthwise, then quarter it lengthwise and cut out the core. Put the pear slices in the pan and roast brown for about 4 minutes from one side. Then turn over and roast for another 4 minutes from the other side.
Remove the soup base from the heat. Add the grated cheese into the pot while stirring and let it melt in the soup. Season with salt and pepper.
Pound the medium in a pestle (or in a freezer with a hammer or pan).
Pour the hot soup in bowls, the fried ones Arrange pear quarters in it and season with a pinch of Szechuan pepper. Sprinkle with chopped parsley and spring onions as desired.
Tips:
After the cheese has melted in the soup, the soup should not cook anymore. Otherwise the soup could become grumpy and lose its silky consistency. If the soup is to be warmed up later on, it is best done on a low flame while stirring constantly.
20bis20 note: Since the soup in the calorie balance "up to 500" still has some room To top it off, you can still consume half a slice of toast or a lush green salad with light vinaigrette (low oil).
And so it goes
Melt 1 teaspoon of butter in a saucepan over medium heat and sauté the onions in a glassy sauce. Then dust the flour and stir fry for 2 minutes. Slowly pour the vegetable stock into the flour onions, stirring constantly with a whisk to avoid lumps. Add the milk and garlic clove and simmer the base for 10 minutes on a low heat.
In the meantime, heat a medium-frying skillet and saute the Szechuan peppercorns dry for 2 minutes until well fragrant , Remove from pan and allow to cool.
Put the pan back on the stove and melt the remaining tsp of butter in it. Halve the unpeeled pear lengthwise, then quarter it lengthwise and cut out the core. Put the pear slices in the pan and roast brown for about 4 minutes from one side. Then turn over and roast for another 4 minutes from the other side.
Remove the soup base from the heat. Add the grated cheese into the pot while stirring and let it melt in the soup. Season with salt and pepper.
Pound the medium in a pestle (or in a freezer with a hammer or pan).
Pour the hot soup in bowls, the fried ones Arrange pear quarters in it and season with a pinch of Szechuan pepper. Sprinkle with chopped parsley and spring onions as you like.
Tips
After the cheese has melted in the soup, the soup should cook no more. Otherwise the soup could become grumpy and lose its silky consistency. If the soup is to be warmed up later, this is best done on a low flame and stirring constantly.20bis20-Note: Since the soup in the calorie balance "up to 500" still leaves some space I can still conscience with half a slice of toast or a green salad with light vinaigrette (ie with little oil) to eat.