Cheese soup with ghost biscuits

0.0 stars / 0 votes


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


For about 20 ghosts

  1. 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.
  2. In the oven, the ghost biscuits are then baked at 200 ° C. for about 10 to 12 minutes.

Cheese soup

  1. 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