Mustard soup with Appenzeller® and smoked salmon

Preparation

1. 1. Melt the butter in a saucepan. Add cornstarch and mix well. Then add the mustard and stir it.
2. Pour in the milk and cook the mixture about 2 minutes until the mixture is thickened. Put aside.
3. 2. Finely grate the Appenzeller® . Give the bouillon in a pot and bring it to boil. Add the Appenzeller® cheese and melt it slowly in the bouillon.
4. 3. Mix the cheese bouillon with the milk/mustard misxture and and heat it gently. Reduce the heat and stir until the soup thickens slightly.
5. 4. Season with pepper and a little salt.
7. 5. Fill the soup in small bowls or glasses and garnish with strips of salmon and spring onions.