Easter herb soup with cheese

Cubed bread, toasted in butter with parsley, boiled for a while in broth with grated cheese.

Ingredients:

200 g hard cheese 2 tbsp butter 2 handfuls chopped parsley 6 pieces white bread slices

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1 l of meat stock chopped chives, chervil and watercress ground pepper salt

Procedure:

1. Cut the bread into cubes and fry in butter until crispy
2. Add the chopped parsley and fry briefly until it starts to smell
3. Stir the grated cheese into the boiling broth, whisk well and simmer briefly
4. Add the toasted bread and parsley to the soup, season with pepper and salt
5. Sprinkle the hot portions of soup on plates with a mixture of chopped chives, chervil and watercress.