Ingredients
Serves 4
- Soup:
- 100 g red Tilsiter cheese, in 4 pieces
- 1/2 tbsp butter
- 1 finely chopped onion
- 500 g pumpkin (butternut squash), in small pieces
- 150 g floury potatoes, diced
- 1 1 /2 dl unfermented fruit juice
- 7 dl vegetable broth
- 1 tsp paprika
- Salt to taste
- 2 tbsp finely chopped parsley
- Crostini:
- 75 g red Tilsiter cheese, coarsely grated
- 50 g chopped pumpkin seeds
- 1 tsp sugar
- 1 pinch salt
- Hint of pepper
- 12 baguette slices
Preparation
-
Soup: cut Tilsiter into 4 pieces, cover and let stand at room temperature for around 30 minutes.
-
Heat butter, sauté onions, then add diced pumpkin and potato and sauté for around 3 minutes. Pour in unfermented fruit juice and broth, cover, then let simmer at medium heat for around 25 minutes. Purée soup and season to taste.
-
Pour soup into bowls, add Tilsit pieces and let melt. Serve soup garnished with parsley.
-
Crostini: mix Tilsit with pumpkin seeds and sugar then season to taste. Place baguette slices on a baking tray lined with baking paper and top with cheese pieces.
-
Baking: 5-10 minutes in the middle of an oven preheated to 220 °C. Serve Tilsiter crostini with soup.
Bon
Appétit
Appétit
