Thursday, November 20, 2008

Onion soup with cheese

  • 300 g onion
  • 20 g butter for frying
  • salt
  • 1½ 1 water
  • 30 g butter and 30 g flour
  • pinch of pepper
  • 60 g grated cheese
  • 1 bread roll
  • 20 g fat
Fry peeled sliced onion in butter. Cover with salted water, boil and put through a sieve. Prepare light roux from butter and flour, dilute with pureed onion, if necessary add water, and simmer. Flavour with pepper and grated cheese. Serve with croutons.

See Also

CZECH REPUBLIC ~ Onion Soup with Cheese

Spring herb soup (Easter soup)

  • 3 handfuls of herbs (violet leaves, young nettles, strawberry leaves, parsley, chives, lettuce leaf)
  • 1½ l stock
  • 40 g flour
  • 40 g butter
  • salt
  • pinch of nutmeg
  • 1 bread roll
  • 20 g butter
Clean herbs, remove roots, rinse well, place into pan, cover with a little water and bring to boil. Prepare light roux from butter and flour, dilute gradually with cold water, mix well and simmer. Add chopped herbs, egg yolk mixed with a little water, and if desired some seasoning. Serve with croutons.

Mashed potato and ham soup

  • 500 g potatoes
  • 1¼ 1 water
  • salt
  • 1/4 1 milk
  • 100 g ham
  • 1 egg yolk
  • parsley
  • 1 bread roll
  • 30 g fat
Cut peeled potatoes in halves, cover with salted water and boil till ten­der. Strain and reserve water in a cup; mash potatoes with the milk. Return water from potatoes to the soup and supplement with more water. Add ham cut into thin strips and finally egg yolk mixed with a little milk. Heat through and serve with croutons.

See Also

Thick and Creamy Potato Bacon Soup