Recipe classic of the Kleinwalsertal: Kaiserschmarrn
Enjoy the Walser classics at home, too. Chefs from Kleinwalsertal chat about their recipes. Today in the blog: Kaiserschmarrn
Walser mountain cheese soup (Walser Chäässüpple) is deeply rooted in traditional Walser cuisine and is a warming source of energy, especially in winter. The fine scent of mountain cheese and the rich taste make the cream soup an ideal dish to recharge the batteries after a day in the snow. Family Riezler from the Biohotel Walserstuba reveals their recipe with a special twist.
Making the soup:
1) Dice the onion and sauté in clarified butter until translucent, finely dice the garlic and sauté briefly without coloring. Deglaze with 50 ml white wine and add beef stock.
Bring to the boil and now stir in the cream vigorously, being careful not to curdle anything! Bring to a boil while stirring constantly.
2) Now add grated mountain cheese and continue stirring constantly until it boils again.
3) Puree finely with a magic wand until all the cheese has dissolved.
4) Then mix 10 g of cornstarch with 50 ml of white wine and thicken the soup. Pass through a sieve, season with salt and white pepper and add some of the wild garlic pesto.
An Guata!/Good appetite
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