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Ingredients for the Murtal Styrian cheese soup
- 100 g Vulkanland ham in thin slices
- 1 kg Murtaler Steirerkäse cheese
- 1 onion or shallot
- ½ clove of garlic, olive oil
- 300-400 ml beef stock
- 250 g crème fraîche
- 400 ml whipped cream
- Salt, pepper, caraway seeds Lime or lemon
Preparation of the Murtal Styrian cheese soup
- Place the Vulkanland ham on a baking tray lined with baking paper, place in the oven and place a second tray just above it. Roast at 180 °C fan oven until crispy (takes approx. 15 minutes).
- Roughly dice the Steirer cheese, onion and garlic. Sauté the onion and garlic with olive oil and pour in the beef stock. Add the Steirerkas. Melt the cheese over a low heat, stirring constantly.
- Add the crème fraîche and whipping cream and simmer over a low heat for 15-20 minutes.
- Flavour with salt, pepper, caraway and lime. Blend briefly with a hand blender. Garnish with ham crisps and cress.
