Ingredients
50 g butter (3 1/2 tbsp)
50 g flour (1/2 cup less 1 tbsp)
200 g emmentaler cheese, sliced (7 oz)
1 liter meat broth (a generous qt)
1 egg yolk, mixed with a bit of milk, or cream
1 salt and pepper to taste
1 pinch sugar
2 slice white [french] bread
20 g butter (1 1/2 tbsp)
Directions
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 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, 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
Servings: 4 servings
Kaessuppe (Cheese Soup) Recipe brought to you by Recipe Ideas
Categories: Cheese; Soup
The History of Recipes
We are able to follow the history of meal recipes back into distant history, certainly as far as early Egypt, and maybe further still. Interesting though that maybe, mostly, these old recipes were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics are some tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. He also tells us how the early Romans made use of a wide range of herbs, including some familiar names for example basil, mint and dill. As we move on, we have a couple of cookery books which were published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of the time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an outbreak in manuscripts on cooking, most of which are kept safe in private libraries. By the time we get to the 1900s, recipe books were highly popular mostly as a result of more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Kaessuppe (Cheese Soup) recipe.
