Älplersuppe

Remove the skin from the carrots and cut them into wheels. Carefully clean the leeks, cut away the roots and cut into rings. Remove the skin from the potatoes and dice them. Remove the skin from the onion and chop finely.

Heat the butter in a large frying pan. Sauté the onion in it. Then add the prepared vegetables and sauté briefly. Add water and bouillon paste. Lightly simmer the soup with the lid closed for twenty minutes.

After twenty minutes of cooking, add milk, croissants and peas. Make the soup another ten to twelve min. until the Hörnli are just tender.

Stir crème fraîche with a little soup liquid and add. Season the soup with salt and freshly ground pepper. Serve in a plate or cup, sprinkle with a little grated cheese and bring to the table immediately.

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