Chässoppe Us Em Freiamt – Bread and Cheese Soup From Aargau

Cut the bread into cubes and finely grate the cheese. Layer alternately in a sufficiently large bowl. Bring milk to a boil and pour over this mixture. Leave to stand for half an hour.

Heat half of the butter in a pan and steam the onion (1) in it until soft. Add the bread-cheese mixture, mix well and let it stand for ten minutes on the off heat.

In a second pan, roast the onion (2) in the remaining butter until crispy and pour over the finished cheese soup form.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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