Ingredients (for 4 servings): 150g of mature Gouda cheese, grated; one bread roll; 1l of meat broth; 125ml of whipping cream; one egg yolk; 30g of butter; 60g of flour; parsley; sugar; sweet paprika; pepper; salt.
Preparation: Cut the bread into small cubes, melt the butter in a pan and fry the cubes until golden. Remove the croutons and heat the remaining butter in a pan. Add the flour gradually, mixing continuously, until no more can be absorbed by the butter. Pour in the meat broth while continuing to stir, then add the cream and bring to a boil. After boiling for 10 minutes add the cheese to the soup and allow it to melt. Add salt, pepper and sugar. Remove from heat and stir in the egg yolk. Divide the soup into bowls, add the croutons, and garnish with pepper and fresh parsley.
29. Oct 2012 at 0:00 | Compiled by Spectator staff