Lucerne Cheese Soup

Melt butter in large frying pan Add brown bread, with rind, cut into cubes. As soon as the bread pieces have melted, remove one third of the pieces and set aside. Douse with vegetable broth and add cumin seeds. Cover and cook at low temperature for about 10 minutes. Blend with a hand blender.

Stir in milk, cream and cheese. Pour hot soup over it. Repeatedly add pieces of bread set aside.

Sprinkle with chopped parsley and serve immediately in hot soup bowls.

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