Glarnersuppe

Ingredients for 4 people

• approx. 1 l beef broth
• 200 g finely chopped seasonal vegetables (carrots, Pfälzer turnips (yellow beets), celeriac, zucchini, leeks)
• 1 tsp sea salt
• 1 Price cayenne pepper
• 1 bunch parsley plucked and chopped
• 1 bunch dill plucked and chopped
• 1 tablespoon port wine

Croutons

• 1 roll/roll in slices
• 50 g grated Gruyère
• 50 g grated Schabziger
• 1 tablespoon low fat curd
• 1 egg yolk
• 1 teaspoon sweet paprika powder
• 1 bunch chives

Here’s how

1. Vegetables into fine cubes. Cut leeks into fine rings. Halve and slice the zucchini
2. Bring beef broth with vegetables to a boil, simmer over low heat for 10 minutes, season with salt, cayenne pepper. Before serving add herbs to the soup, round off with port wine
3. Mix the ingredients for the spread, spread on the slices of bread. Bake in preheated oven at 180°C for 10 minutes. Cut into cubes
4. Arrange soup, put croutons on top