50 g butter (3 1/2 tbsp)
50 g flour (1/2 cup less 1 tbsp)
200 g emmentaler cheese, sliced (7 oz)
1 liter meat broth (a generous qt)
1 egg yolk, mixed with a bit of milk, or cream
1 salt and pepper to taste
1 pinch sugar
2 slice white [french] bread
20 g butter (1 1/2 tbsp)
A Recipe for
Kaessuppe (Cheese Soup)
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This Recipe for Kaessuppe (Cheese Soup) is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Kaessuppe (Cheese Soup) from the recipe cookbook of Recipes-to-go (Cheese)
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Herb Tip |
From the Allgaeu area.
From grandmother's more thrifty times; rarely
encountered today.
Melt the butter and stir in the flour. Add meat
broth. Bring to a boil, then add the sliced cheese
and stir until cheese has dissolved. Remove soup from
heat, and whisk in the egg yolk mixture. Add salt,
pepper, and sugar to taste.
Dice the bread and in the butter, saute until golden
brown.
Add to soup just before serving.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92
Serves: 4
Kaessuppe (Cheese Soup) Recipe brought to you by Recipes To-Go