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Grey cheese soup with chilli popcorn

Serves 4
Preparation time: 
20 minutes

1 small onion
1 tbsp butter
50 g plain flour
500 ml vegetable stock
250 g Zillertal grey cheese
200 ml cream
Approx. 30 g popping corn
1 tsp rapeseed oil
1 tsp chilli powder
2 tbsp chives
Salt, white pepper


1. Peel and dice the onion. Melt butter in a pan and gently fry onion until glassy. Dust with flour and sauté briefly.

2. Add vegetable stock and simmer gently for 5 minutes.

3. Crumble the grey cheese and add it to the soup together with the cream. Gently simmer and stir until the cheese is almost melted.

4. Then purée the soup with a hand blender and keep it warm.

5. Mix popping corn and rapeseed oil in a saucepan and heat until corn pops. Then mix the chilli powder into the hot popcorn.

6. Pour the soup into plates and garnish with popcorn and garlic.