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Ingredients (4 servings)
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1 Stk. Bergbaron
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150 g Kaisertaler
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400 g Kartoffeln
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2 Stk. Lauch
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800 ml Gemüsebrühe
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Öl, Salz, Pfeffer, Muskatnuss
Preparation
- Coarsely dice both cheeses, chop in the mixing bowl for 8 seconds on speed 7 and set aside.
- Cut the leek into rings, sauté in the mixing bowl with a little oil for 5 minutes at 120 degrees on reverse speed 1, and remove one third of it for the garnish.
- Add peeled, diced potatoes and vegetable broth to the mixing bowl and cook for 18 minutes at 100 degrees on speed 1.
- Add the chopped cheese and gradually puree the soup for 30 seconds from speed 4 to 8 until creamy.
- Fold in the reserved leek, season with salt, pepper and nutmeg, and serve immediately.
