Kaessuppe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
emmentaler cheese
sliced |
*
|
| 4 | cups |
beef stock
|
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | pinch |
sugar
|
*
|
| 2 | slices |
white bread
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
emmentaler cheese
sliced |
*
|
| 946 | ml |
beef stock
|
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | pinch |
sugar
|
*
|
| 2 | slices |
white bread
|
|
Directions
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, sauté until golden brown.
Add to soup just before serving.
