Kaessuppe (Cheese Soup) Recipe




Kaessuppe (Cheese Soup) Ingredients

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)

 

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.


This Recipe for Kaessuppe (Cheese Soup) is one of thousands in the Recipes-to-go Cheese Cookbook.


Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.



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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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To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.




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Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.




Kaessuppe (Cheese Soup)

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Kaessuppe (Cheese Soup) Directions

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

 

 

 

 

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Kaessuppe (Cheese Soup) Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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