Stefanie’s family is from Kleinwalser Tal, a valley in the Allgäu Alps, which belongs to Austria. Due to the mountains, however, there is no direct connection to the rest of Austria, so Kleinwalser Tal is actually only accessible via Oberstdorf in Bavaria.
Dairy farming used to be the main income for Kleinwalser Tal so dairy produce play an important role in traditional recipes. The original cheese soup recipes are very rich and heavy to set the farmers up for their physically hard work on the mountain slopes.
This recipe is a modern version that also works for people who spend most of their day sitting at the computer
For Stefanie, cheese soup is real comfort food
– and it is easy and quick to prepare!
2 tbsp butter
4 tbsp semolina
1 dash of white wine
1 litre vegetable stock
100g grated mature alpine cheese (such as gruyère, comté or any other hard, mature cheese)
125ml whipping cream
pepper, cinnamon, cloves, garlic powder, salt for seasoning
Topping: croûtons, sautéed leek rings, chopped chives, …
Melt the butter in a sauce pan and lightly brown the semolina in it. Pour in the wine, then add the stock. Bring to the boil and leave to simmer for ½ hour. Then add cheese and cream, season to taste and sprinkle with your choice of topping.