Soup
Dill cheese soup
Ingredients
10 dkg
Mizo lactose-free butter
3-4 tablespoons
flour
1 liter
Mizo lactose-free milk
1 liter
broth
to taste
salt
to taste
freshly ground pepper
1 tablespoon
dill
30 dkg
Mizo lactose-free Trappist cheese
to taste
toasted bacon
to taste
chopped chives
Instructions:
Heat the butter and fry the flour in it until golden brown in a few minutes. Pour milk and soup over it and bring to a boil. Season with salt, pepper and chopped dill. Melt the cheese in it and simmer over low heat for a few more minutes.
Serve warm, sprinkled with diced bacon and chopped chives.
Tip: use salt with care, as both meat soup and cheese are salty.