Cheese soup with egg

Cheese soup with egg


  • Egg yolks 4
  • Single (light)
  • cream 160 ml (5 fl oz) Cheddar cheese
  • 55 g (2 oz), grated Chopped fresh
  • chives 2 Tbsp
  • Chicken stock 875 ml (29 fl oz /
  • 31/2 cups)
  • This is a German dish, usually enjoyed with a loaf of crusty bread and a salad.
  • Serves 4


  1. In a mixing bowl, beat egg yolks until they are well mixed. Beat in cream, cheese and chives.
  2. In a large saucepan, bring chicken stock to just under boiling point over moderate heat. Remove pan from heat and stir
  3. 90 ml (3 fl oz / 6 Tbsp) hot stock into egg and cheese mixture.
  4. Pour mixture into pan, stirring constantly. Return pan to low heat and cook, stirring constantly, until soup is thick and smooth. Do not let soup boil or it will curdle.
  5. Serve immediately with crusty bread.

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