Wachau Cheese Soup

For the cheese soup, coarsely dice the cheese. Sauté the onion in 1 tablespoon of oil until translucent (if you like it more creamy, add a little flour) and pour in the soup.

Add cheese and let melt at low temperature, season with salt, pepper and a little curry powder. Puree finely with a hand blender.

Cut off the top of the Wachauer Weckerln and hollow out (best with your fingers). Dice and toast the bread (if you like you can add bacon and onion).

Now fill the soup into the Weckerl and cover it. Arrange on a large plate, next to it the bread cubes. Very well fits still Vogerl(erdäpfel)salad to it.

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