Foam soup with Bavaria blu

Ingredients

for 4 persons
  • 250g Bavaria blu rich & creamy
  • 2 tbsp butter
  • 2 shallots
  • Garlic
  • ½ sharp apple
  • 1 l Bergader fresh alpine milk 3.8 %
  • Salt to taste
  • Pinch of ground white pepper
  • Pinch of nutmeg
  • 4 slices of bread
  • 2 eggs
  • 4 tbsp lingonberries from a jar
  • Crushed chilli to taste
  • Clarified butter for frying
  • A little ground cinnamon

Instructions

Preparation
Melt butter. Dice shallots, garlic and peeled apple, and sweat until translucent. Sprinkle with flour and then add the milk, bring to the boil and leave to simmer for 40 minutes. Blend and add the Bavaria blu, a little at a time. Season to taste with salt, pepper and nutmeg. Mix the lingonberries with crushed chilli. Spread one slice of bread with lingonberries, lie another on top and press firmly. Cut the sandwich diagonally, dip in beaten egg, and fry in clarified butter until golden. Before serving, blend the soup until foamy, serve with the Bavarian French toast sandwich (Bavesen) and garnish with a light sprinkling of freshly ground cinnamon.

Enjoy your meal!

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