Cheese soup with egg
Ingredients
- 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
Method
- In a mixing bowl, beat egg yolks until they are well mixed. Beat in cream, cheese and chives.
- In a large saucepan, bring chicken stock to just under boiling point over moderate heat. Remove pan from heat and stir
- 90 ml (3 fl oz / 6 Tbsp) hot stock into egg and cheese mixture.
- 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.
- Serve immediately with crusty bread.
