Lechtal cheese soup

Ingredients for 4 people:

  • 400g Lechtaler mountain cheese or
       cheese mixture Sojer Steeg
  • 300 ml beef bouillon
  • 120 g flour
  • 150 ml cream
  • 350 ml milk
  • 50 g onion
  • 60 g margarine or butter 
  • White wine
  • Salt
  • Pepper - from the mill
  • Nutmeg
  • Young onion
  • ev. 8 thin slices of belly bacon


Chop onion finely and sauté in margarine|butter until golden brown, deglaze with 1/8l white wine. Add flour and fry until lightly brown, stirring constantly. Add the bouillon and stir until the flour is completely dissolved. Add cream and milk, stir well and heat. Add the grated cheese and reduce the soup while stirring constantly (otherwise the cheese will stick to the bottom and burn) until the desired consistency is achieved - mix with a blender. Season to taste with salt, ground pepper and nutmeg. Cut the young onion thinly and garnish the soup.


For a hearty soup, remove the belly bacon from the cartilage, cut into small pieces and sauté with the onion - as a further garnish, puff pastry and sesame seeds are suitable - for this purpose, roll out the puff pastry and cut it into 3cm strips, brush with egg yolk, sprinkle with sesame seeds and bake on baking paper for approx. 8-10 minutes (golden brown) in a hot-air oven at 180 °C.