Thurgau Must Soup

In hot butter fat steam onion and leek. Extinguish with the soup and half of the cider and simmer on low heat for half an hour. Fill up with the remaining cider and season with whipped cream. Add the apple pieces to the soup and infuse. Season carefully with salt and pepper.

Cover a baking dish with parchment paper and place the grated cheese in portions. Bake briefly in the oven. To serve, pour the soup into preheated plates and place a cheese cookie on top of each soup.

Sprinkle chives on top.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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