Ich verrate alle Geheimnisse hinter Omas Käsesuppe mit Hack und Lauch! Dieses leckere Rezept ist ein echter Klassiker und eignet sich perfekt für kalte Herbst- und Winterabende. Folgen Sie meinen einfachen Schritten und statten Sie sich mit allen Tricks und Tipps aus, um sicherzustellen, dass Ihre Suppe perfekt wird. Lassen Sie uns anfangen!

ICH VERRATE ALLE GEHEIMNISSE | OMA’S KÄSESUPPE MIT HACK & LAUCH

Unfortunately, as much as I should tell all of this today, I should actually go before the family court, which is actually so nerve-wracking. But, for now, let’s forget about my problems and focus on something that brings back happy memories, my grandma’s cheese soup.

Today, we are going to make it for the first time, and I have Thomas Kaeser’s recipe for leek soup, but we are going to improvise and make it our way. While there are probably millions of cheese soup recipes on YouTube, today we are going to pay homage to my grandma and make it her way.

My grandma’s soup always had so many secrets and contradictions, as seen in the picture of our ingredients. First, we have the leeks and brown mushrooms. To make the soup, we have to slice and chop them to perfection. My grandma always made sure that they were sliced thinly, so they would cook quicker. She would use the green parts too, as my grandpa couldn’t chew tough foods.

Our next secret ingredient is the type of fat to use. Instead of butter or oil, my grandma always used black forest lard. This was her way of making sure that the soup had the perfect flavor. And then we had to make sure to use beef mince, 250g, and add salt and pepper to taste.

My grandma would then add two packets of muenster cheese, which is essential for giving the soup its cheesy flavor. However, we need to make sure they are chopped into small pieces. We also need to add some rye bread. My grandma would always use pumpernickel, as it is one of the healthiest black breads in the world. It has a slight sweetness to it and is incredibly filling.

As the soup cooks, we need to make sure that it does not boil over. So, we let it simmer for around 10-15 minutes before adding the cheese. Once we add the cheese, we stir it all together, reduce the heat, and leave it to cook for another 10 minutes.

Once the soup is done, we add a few croissants to the plate and serve the soup on top of them. Before serving, we can add some parsley, and that’s it! Our grandma’s cheese soup is ready, and as we take our first bite, we can taste all the love and care our grandma put into it.

In conclusion, cooking my grandma’s cheese soup was therapeutic for me. It took my mind off my troubles and allowed me to focus on happy memories. As I cooked, the memories of my grandma came flooding back, and I could hear her voice guiding me through the recipe. It was a reminder that even though she is no longer with us, her love and care live on through her recipes.
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