OLD AMSTERDAM
Cheese Soup with Pretzel Croutons and Grapes

How to make it:

1. Peel and roughly dice the onions and celery.
2. Clean the mushrooms and cut into cubes.
3. In a large pot, sauté the vegetables with caraway seeds in butter for 4–5 minutes without browning.
4. Deglaze with Riesling and let it reduce completely.
5. Add vegetable stock and reduce the soup by half.
6. Stir in the cream and blend until smooth.
7. Pass the soup through a fine sieve back into the pot.
8. Cut the pretzel into 1 cm cubes.
9. Toast in oil over medium heat for 4–5 minutes until golden brown.
10. Wash and halve the grapes.
11. Wash, dry, and finely chop the lovage.
12. Bring the strained soup back to a gentle boil.
13. Gradually add the grated Old Amsterdam while blending with a hand blender until creamy.
14. Serve topped with grapes, lovage, and pretzel croutons.