Swiss Cheese Soup

In Switzerland, where a great variety of the best cheeses made by the Alpine dairymen are readily available, there are of course several inviting dishes including them.

Among the repertoire are several good soups and each district, or canton, has a favorite, made with a particular kind of cheese. This one, from the Canton of Uri, includes Emmenthaler, a firm light yellow cheese with holes which is called Swiss cheese.

A picturesque town in which to sample the soup is Altdorf, Uri’s capital, where William Tell shot the apple from his young son’s head and where there is an imposing statue of the Swiss hero.

INGREDIENTS

1 tablespoon butter or margarine.

One-quarter cup all-purpose flour.

4 cups cold water.

1 tablespoon caraway seeds

1 garlic clove, cut in half.

Salt, nutmeg, and pepper to taste.

1 cup grated Emmenthaler or Swiss cheese

1 cup hot milk.

COOKING

In a large saucepan melt the butter. Stir in the flour and cook over moderate heat until brown but not burned. Remove from the stove. Have a ready cover for the saucepan in one hand and with the other quickly pour the cold water over the browned flour. Cover immediately.

When the hissing and steaming stops, stir in the caraway seeds and garlic and mix rapidly so there will be no lumps. Season with salt, pepper, and nutmeg, and return to the stove.  Cook very slowly, covered, about 15 minutes.

When almost finished cooking, combine the grated cheese and hot milk in a large soup tureen or bowl. Pour the hot soup over them and mix well. Remove and discard the garlic clove, if used. Serves 4 to 6.