White Foam Soup

1. 1

   Melt butter.

2. 2

   add to flour, then the milk be degrees.

3. 3

   stir thoroughly.

4. 4

   boil well and add garlic celery and mace.

5. 5

   barely simmer for 20-30 minutes, until soup is well flavoured.

6. 6

   cool slightly and then add the yolks of the eggs.

7. 7

   reheat, without boiling.

8. 8

   season and add grated cheese.

9. 9

   beat the egg whites to a stiff froth.

10. 10

    fold half into the soup and put the rest into a hot tureen. pour the soup over and sprinkle with parsley.

11. 11

    serve with fried croutons of bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.