Legged Onion Soup with Cheese Croutons

(about half an hour) Briefly toast bread slices in a little olive oil on both sides. Remove the skin from the onions and cut them into strips. Remove the peel from the garlic and cut it into fine leaves. Clean the spring onions and cut into rolls. Cut the mountain cheese into tender strips, season with paprika and pepper, place on the toasted bread slices and bake in the oven at about 180 °C until golden brown.

Sauté the onions, garlic and spring onions with a small amount of marjoram until translucent, extinguish with tomato juice, fill up with vegetable soup and cook until tender. Then put aside and do not make more. Mix the yolks with the whipped cream, stir into the soup, season with herb salt and pepper. Serve the soup in a deep dish, place the cheese croutons on top, sprinkle with grated marjoram and cut cress.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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