Kaessuppe (Cheese Soup)
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Kaessuppe (Cheese Soup)
  Cheese    German    Soups  
Last updated 6/12/2012 12:45:54 AM. Recipe ID 5909. Report a problem with this recipe.
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      Title: Kaessuppe (cheese soup)
 Categories: Cheese/eggs, Soups/stews, German
      Yield: 4 Servings
 
     50 g  Butter (3 1/2 Tbsp)
     50 g  Flour (1/2 cup less 1 Tbsp)
    200 g  Emmentaler cheese, sliced (7
           -oz)
      1 l  Meat broth (a generous qt)
      1    Egg yolk, mixed with a bit
           -of milk or cream
           Salt and pepper to taste
      1 pn Sugar
      2 sl White [French] bread
     20 g  Butter (1 1/2 Tbsp)
 
  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 




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Recipe ID 5909 (Apr 03, 2005)

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