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 can trace the history of meal recipes way back into ancient history, in truth as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these early cook books were just basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered, according to academics are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans made use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, mint and parsley. Later on, we have two interesting recipe books which date from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that is served today, but instead descriptions of the types of meals prepared for the upper classes. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new foods and tastes led to an eruption in manuscripts on cookery, the majority of which are kept safe in academic collections. For the next few years, the rich families of Europe tried to serve up the most exotic meals, and consequentially the best cooks and their collection of recipes were at a premium. However, it was during the 19th century that cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes of the day. By the advent of the twentieth century, recipe books were increasing in popularity mostly due to better eduction, people having more leisure time and having more disposable income. The introduction of the TV brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kaessuppe (Cheese Soup) recipe.
