German Siegerlander Kasesuppe Cheese Soup From Siegerland Recipes

GERMAN SIEGERLANDER KASESUPPE (CHEESE SOUP FROM SIEGERLAND)

Steps:

• 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.