Mustard soup with Appenzeller® and smoked salmon

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Serves 4

  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 2 tablespoons grainy mustard
  • 100ml milk
  • 500 ml chicken bouillon
  • 200 g Extra-spicy Appenzeller®
  • salt and pepper


  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.
  6. 5. Fill the soup in small bowls or glasses and garnish with strips of salmon and spring onions.

Cheese in this recipe