The Tyrolean cuisine offers some outstanding regional specialities – this soup is part of it. I ate it for the first time in a small tavern and was delighted with their tart but still mild taste. In the past, I have always rigorously removed grey cheese from my menu though. Visually, it is not really a feast for the eyes and in addition, I did not particularly like its consistency. Even with vinegar and oil, this cheese was not really an option. But melted in a soup I find it wonderful. The cream softens its spicy taste and thanks to the added potato it becomes incredibly creamy. Sprinkled with homemade croutons and fresh chives, this is a soup that warms from within and simply makes everybody happy.
The only drawback: Tyrolean cheese is usually only available in Tyrol. However, as a substitute, you can also use Harz cheese or another variety of acid curd cheese. If you are not able to get these too, you can try the soup with Parmesan cheese. It is a completely different ingredient, but still works great. You should mix the soup well and, if necessary, pour it through a sieve. Then you get rid of annoying clumps and just need to concentrate on enjoying it!
I would be so happy if you try the recipe! In this case, please leave me a comment or rating there and show me your creations on Instagram! I’d love to see those!
Creamy Tyrolean cheese soup with walnut croutons
Zutaten / Ingredients
- 1 medium size onion
- 3 small potatoes
- 300 g Tyrolean cheese (or Harz cheese or any other acid curd cheese)
- 500 ml vegetable broth
- 250 ml heavy cream
- 2 tbsp sunflower or rapeseed oil
- salt, pepper
For the walnut croutons:
- 3 slices bread
- 1 handful of walnuts coarsely chopped
- 2 tbsp olive oil
- salt, pepper
Anleitung / Instructions
- Peel the onion and chop it into small pieces. Peel the potatoes and cut them into cubes; do the same with the cheese.
- In a medium size saucepan, heat the oil and fry the chopped onions until they are slightly golden brown. Add the broth and the diced cheese.
- Let it simmer on medium heat until the cheese is completely melted and the potatoes are soft - this will take about 10-15 minutes.
- Remove from the heat and pour in the cream. Blend well with a hand blender to create a creamy soup without any pieces in it. Season with salt and pepper and keep warm.
- For the walnut croutons, cut the bread slices into small cubes and fry in olive oil until golden brown. Add the coarsely chopped walnuts, season with salt and pepper.
- Sprinkle the soup with the finished walnut croutons and some chives and serve immediately.