Kase Suppe Cheese Soup Food

KAESE SPAETZLE

Steps:

• Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
• Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
• Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

KASE SUPPE (CHEESE SOUP)

Steps:

• Put 1 1/2 cup of the milk in a blender with the bread crumbs and the mustard, Process on low until smooth.
• Place the mix in a saucepan with the remaining milk and the cheese.
• Cook over low heat, stirring constantly, until the cheese melts, and the soup is throughly heated, Do Not Boil.
• Pour into bowls and sprinkle with the nutmeg and paprika.

URNER KAESESUPPE / URNER CHEESE SOUP

Steps:

• Melt butter and sprinkle over the flour and make a golden brown roux.
• Add water, spices and seasonings, and allow to cook on a low heat for 45 minutes.
• Take pan of heat and sprinkle over the grated cheese and hot milk. Stir well until combine. Serve.

SIEGERLANDER KASESUPPE

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.

GERMAN SIEGERLANDER KASESUPPE (CHEESE SOUP FROM SIEGERLAND)

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.