German Siegerlander Kasesuppe (Cheese Soup from Siegerland)
- Ready In:
- 8hrs
- Ingredients:
- 22
- Serves:
-
4
ingredients
-
CHEESE SOUP
- 2 onions, cut into julienne strips
- 2 ounces butter
- 1 tablespoon flour
- 4 cups beef stock (homemade, recipe below)
- 4 tablespoons grated gruyere cheese
- 2 egg yolks
- salt
- fresh ground black pepper
- 1⁄8 teaspoon nutmeg
- 4 tablespoons sour cream
-
BEEF STOCK
- 4 lbs shin beef, on the bone
- 4 lbs veal knuckle, pieces (cut into 5 cm (2 in.)
- 4 pig's feet
- 4 lbs veal and beef bones (preferably marrow bones, sawn into pieces)
- 2 ounces drippings
- 2 cups carrots, chopped
- 2 cups onions, chopped
- 1 1⁄2 cups celery, chopped
- 1 bouquet garni (parsley, thyme, marjoram)
- 4 bay leaves
- 12 black peppercorns
- 24 cups water (6 litres)
directions
- FOR THE SOUP: Lightly sauté the onions in the butter, and when light brown, sprinkle with flour.
- Heat the beef stock and slowly pour it over the onions, stirring constantly.
- In a separate saucepan, melt the grated cheese over low heat. Remove from the flame and mix in the egg yolks.
- Combine the cheese with the onions and beef stock., season lightly with salt and pepper and add the nutmeg.
- Serve in soup bowls and garnish each one with a Tablespoon of sour cream. Serves 4.
- FOR THE BEEF STOCK: Makes 16 cups (4 litres).
- In large saucepan, place all ingredients, except the bouquet garni, peppercorns and water and cook gently, stirring occasionally, until the meat, bones and vegetables have browned slightly.
- Add the bouquet garni and peppercorns.
- Add the water and slowly bring to the boil.
- Simmer 6-8 hours until the liquid is reduced to 16 cups.
- Cool and strain through muslin. Skim off the fat by refrigerating the liquid overnight and removing the congealed fat the next day.
- German Traditional Cooking.
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RECIPE SUBMITTED BY
Olha7397
Canada