👨‍🍳 Instruktioner

1. 1

   In a saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 Proffstips: Do not brown the onions; they should be tender.
2. 2

   Add the Ribel to the saucepan and toast it in the butter and onion mixture for about 2-3 minutes, stirring constantly.

   ⏱️ 3 minutes

   💡 Proffstips: Toasting the Ribel enhances its nutty flavor.
3. 3

   Gradually pour in the broth, whisking continuously to prevent lumps from forming.

   💡 Proffstips: Add the broth slowly to ensure a smooth consistency.
4. 4

   Bring the soup to a simmer, then reduce the heat to low. Cover and cook for about 20-25 minutes, stirring occasionally, until the Ribel is tender and the soup has thickened.

   ⏱️ 25 minutes

   💡 Proffstips: The soup should have a porridge-like consistency.
5. 5

   Season the soup with salt and black pepper to taste.

   💡 Proffstips: Taste and adjust seasoning before serving.
6. 6

   Ladle the hot soup into bowls. Sprinkle generously with grated Gruyère cheese and chopped fresh chives.

   💡 Proffstips: Serve immediately while hot.