Leek-polenta soup

30 minutes

simple

Ingredients

Ingredients for 4 servings

1 leek
1 tbsp oil
1.5 dl cider or white wine
1.2 l stock
100 g fine polenta
Salt, pepper
1 bunch parsley
125 g mature Emmentaler AOP
1 dl sour cream

Star of the dish

Gotthelf Slow Food

Preparation

Cut the leek into thin rings and sweat in a tablespoon of hot oil. Deglaze by adding the cider. Pour the stock into the pan and bring to the boil. Slowly add the polenta and stir. Cover and cook for 10-15 mins, stirring from time to time. Season to taste with salt and pepper.

Finely chop the parsley, add to the soup. Grate the Emmentaler AOP using a roesti grater. Ladle the soup into bowls, add a dash of sour cream to each and sprinkle some cheese on top.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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