Parsnip and mustard soup

Peel the parsnips and potatoes, cut into cubes. Finely chop the onion. Heat the oil and fry the bacon in it, then take out of the pan.

Gently fry the parsnips in the same pan for about 3 minutes. Add the onions and quickly fry again. Add the potatoes and deglaze with the stock. Cook for 20-30 minutes until all the ingredients have softened. Puree the soup and thin it with more stock if needed. Add the bacon to the soup and season with mustard, salt and pepper.

Cut the chive into rolls. Cut the Emmentaler AOP into 3 mm thin strips and slice the bread into strips of around 7 mm . Place the bread strips on a baking tray and quckly toast under a hot grill. Place the strips of cheese on top of the toasted bread and grill for another 2 minutes, until the cheese is slightly melted.

Pour the soup into individual bowls, distribute the toasted bread between the bowls and sprinkle over the chive.