Recipe - Kaessuppe (Cheese Soup)

50 g Butter (3 One half Tbsp)
50 g Flour (One half cup less 1 Tbsp)
200 g Emmentaler cheese, cut or sliced up (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 One half 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 cut or sliced up 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 by: Karin Brewer, Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini