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Cheese soup with ghost biscuits

Cheese soup with ghost biscuits

Ingredients

For 4 persons as a starter or 2 persons as a main dish

For about 20 ghosts
1 clove of garlic
35 g of Vacherin Mont-d'Or AOP
125 g flour
1 tsp sea salt
25 g of olive oil
about 50 g of cream

Cheese soup
1 roll from the previous day
250 ml of milk
150 g of Vacherin Mont-d'Or AOP
125 g of onions
2 tablespoons oil
250 ml vegetable broth
salt
pepper
1 teaspoon grated nutmeg

Preparation

For about 20 ghosts
For the ghosts add flour, cheese, clove of garlic, salt and olive oil to a blender or chopper and mix until a crisp consistency is formed. Now add the cream and mix again until a dough lump is produced. Knead this by hand on a floured worktop. Once the flour is under-worked, roll the dough out and cut ghost out.
In the oven, the ghost biscuits are then baked at 200 ° C. for about 10 to 12 minutes.

Cheese soup
For the soup, first chop the old bread roll and soak in the milk. Peel the onions and chop them into small cubes. Then wipe with the vegetable broth. Add the bread-milk mixture and the cheese and bring to a boil while stirring. Cook over low heat for 2-3 minutes. Stir well with salt, pepper and nutmeg and finally puree again

Cheese in this recipe

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