German Siegerlander Kasesuppe (Cheese Soup from Siegerland)

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READY IN: 8hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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