Creamy Tyrolean Cheese Soup with Walnut Croutons

Peel onion and chop into small pieces. Peel potatoes and cu into cubes; do the same with the cheese.

In a medium size saucepan, heat sunflower oil and fry chopped onions until slightly golden brown. Add broth and diced cheese.

Simmer on medium heat until cheese is completely melted and potatoes are soft—this will take about 10–15 minutes.

Remove from heat and pour in cream. Blend well with a hand blender to create a creamy soup without any pieces in it. Season with salt and pepper and keep warm.

For the walnut croutons, cut bread slices into small cubes and fry in olive oil until golden brown. Add coarsely chopped walnuts, season with salt and pepper.

Sprinkle soup with finished walnut croutons and some chives and serve immediately.