SIEGERLANDER KASESUPPE
German cheese soup. It takes between 20-30 minutes to prepare. This recipe orginally came from the Hotel Kaisergarten in Siegen, Germany. I got it through a recipe exchange the contributor was Barb Parker.
Provided by Holiday1234
Categories German
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly sauté onions in the butter until lightly browned.
- Sprinkle with flour.
- Heat the beef stock and slowly pour it over the onions, stirring constantly.
- In a separate pan, melt grated cheese over low heat.
- Remove from the flame and mix in the egg yolks.
- Combine the cheese with the onions and beef stock, season lightly with salt and pepper and add the nutmeg.
- Serve; garnish each serving with a tablespoon of sour cream.
Nutrition Facts : Calories 150.9, Fat 12.5, SaturatedFat 7.4, Cholesterol 91.6, Sodium 598.7, Carbohydrate 5.3, Fiber 0.6, Sugar 1.6, Protein 4.8
GERMAN POTATO-CHEESE SOUP
Make and share this German Potato-Cheese Soup recipe from Food.com.
Provided by Dave5003
Categories Potato
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Peel and prepare vegetables.
- In a large cooking pot, add water, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.
- Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally.
- Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth.
- Reduce heat to medium and add processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly.
- Add instant mashed potatoes and stir well.
- Let soup sit for 15 minutes before serving.
- This soup is very rich, but good.
- Refrigerate any unused portion.
- Serves 12
Nutrition Facts : Calories 335.8, Fat 20.6, SaturatedFat 9.7, Cholesterol 45.8, Sodium 775.8, Carbohydrate 24.2, Fiber 2.7, Sugar 5.6, Protein 14.3
GERMAN SIEGERLANDER KASESUPPE (CHEESE SOUP FROM SIEGERLAND)
This recipe comes from the Hotel Kaisergarten in Siegen. Today Siegen is a modern town, but its origins are medieval and many of the old houses and churches are still preserved. Siegen's main claim to fame is that it is the birthplace of Reubens, and its art gallery contains several of his paintings. This is a very tasty cheese soup, most of the food served at the Hotel Kaisergarten is 'international'. Meat stock is very useful in the preparation of soups and sauces; the quantity given here may seem excessive, but it can be deep frozen and kept at hand for future use.
Provided by Olha7397
Categories European
Time 8h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- FOR THE SOUP: Lightly sauté the onions in the butter, and when light brown, sprinkle with flour.
- Heat the beef stock and slowly pour it over the onions, stirring constantly.
- In a separate saucepan, melt the grated cheese over low heat. Remove from the flame and mix in the egg yolks.
- Combine the cheese with the onions and beef stock., season lightly with salt and pepper and add the nutmeg.
- Serve in soup bowls and garnish each one with a Tablespoon of sour cream. Serves 4.
- FOR THE BEEF STOCK: Makes 16 cups (4 litres).
- 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.
- Add the bouquet garni and peppercorns.
- Add the water and slowly bring to the boil.
- Simmer 6-8 hours until the liquid is reduced to 16 cups.
- Cool and strain through muslin. Skim off the fat by refrigerating the liquid overnight and removing the congealed fat the next day.
- German Traditional Cooking.
Nutrition Facts : Calories 1494, Fat 87.8, SaturatedFat 35.2, Cholesterol 504.2, Sodium 1520.1, Carbohydrate 22.5, Fiber 4.1, Sugar 9.1, Protein 145.8
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