German Siegerlander Kasesuppe (Cheese Soup From Siegerland) Recipe

Name: German Siegerlander Kasesuppe (Cheese Soup From Siegerland)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHEESE SOUP; 2 onions, cut into julienne strips; 2 ounces butter; 1 tablespoon flour; 4 cups beef stock (homemade, recipe below); 4 tablespoons grated gruyere cheese; 2 egg yolks; salt; fresh ground black pepper; 1/8 teaspoon nutmeg; 4 tablespoons sour cream; BEEF STOCK; 4 lbs shin beef, on the bone; 4 lbs veal knuckle, pieces (cut into 5 cm (2 in.); 4 pig's feet; 4 lbs veal and beef bones (preferably marrow bones, sawn into pieces); 2 ounces drippings; 2 cups carrots, chopped; 2 cups onions, chopped; 1 1/2 cups celery, chopped; 1 bouquet garni (parsley, thyme, marjoram); 4 bay leaves; 12 black peppercorns; 24 cups water (6 litres)

Servings: persons

CHEESE SOUP
2 onions, cut into julienne strips
2 ounces butter
1 tablespoon flour
4 cups beef stock (homemade, recipe below)
4 tablespoons grated gruyere cheese
2 egg yolks
salt
fresh ground black pepper
1/8 teaspoon nutmeg
4 tablespoons sour cream
BEEF STOCK
4 lbs shin beef, on the bone
4 lbs veal knuckle, pieces (cut into 5 cm (2 in.)
4 pig's feet
4 lbs veal and beef bones (preferably marrow bones, sawn into pieces)
2 ounces drippings
2 cups carrots, chopped
2 cups onions, chopped
1 1/2 cups celery, chopped
1 bouquet garni (parsley, thyme, marjoram)
4 bay leaves
12 black peppercorns
24 cups water (6 litres)

1
FOR THE SOUP: Lightly saute the onions in the butter, and when light brown, sprinkle with flour.
2
Heat the beef stock and slowly pour it over the onions, stirring constantly.
3
In a separate saucepan, melt the grated cheese over low heat. Remove from the flame and mix in the egg yolks.
4
Combine the cheese with the onions and beef stock., season lightly with salt and pepper and add the nutmeg.
5
Serve in soup bowls and garnish each one with a Tablespoon of sour cream. Serves 4.
6
FOR THE BEEF STOCK: Makes 16 cups (4 litres).
7
In large saucepan, place all ingredients, except the bouquet garni, peppercorns and water and cook gently, stirring occasionally, until the meat, bones and vegetables have browned slightly.
8
Add the bouquet garni and peppercorns.
9
Add the water and slowly bring to the boil.
10
Simmer 6-8 hours until the liquid is reduced to 16 cups.
11
Cool and strain through muslin. Skim off the fat by refrigerating the liquid overnight and removing the congealed fat the next day.
12
German Traditional Cooking.

2783

kcal

Calories

179

Fat

Carbs

256

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: CHEESE SOUP, 2 onions, cut into julienne strips, 2 ounces butter, 1 tablespoon flour, and more.

Yes, German Siegerlander Kasesuppe (Cheese Soup From Siegerland) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

German Siegerlander Kasesuppe (Cheese Soup From Siegerland)

How did you like this recipe?

Frequently Asked Questions