Cheese soup with Bavaria blu
Ingredients (servers four):
| 180 g | Bavaria blu |
| 200 ml | stock |
| 100 ml | sour cream |
| 1 | leek (chopped in slight rings) |
| 1 pinch | salt |
| 1 pinch | cayenne pepper |
| 1 | diced onion |
| ½ tsp of | tarragon |
| 8 slices | white bread |
| 1 | clove of garlic |
| 1 tbsp of | butter |
Preparation:
Sweat the onion and the leek in the butter and season it with salt and cayenne pepper. Add the stock and let it boil for some minutes, before stirring in the Bavaria blu and the sour cream and boil it for another 2 minutes, stirring constantly.
Finally mix the soup shortly with a hand held blender and control the seasoning before serving.
Slice the white bread and toast it in the oven until crisp. Rub bread with the garlic clove cutted in half (to protect your fingers do not remove garlic peel).