German Siegerlander Kasesuppe (cheese Soup From Siegerland)

Total Time: 8 hrs Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 onions, cut into julienne strips
• 2 ounces butter
• 1 tablespoon flour
• 4 cups beef stock (homemade, recipe below)
• 4 tablespoons grated gruyere cheese
• 2 egg yolks
• salt
• fresh ground black pepper
• 1/8 teaspoon nutmeg
• 4 tablespoons sour cream
• 4 lbs shin beef, on the bone
• 4 lbs veal knuckle, pieces (cut into 5 cm (2 in.)
• 4 pig's feet
• 4 lbs veal and beef bones (preferably marrow bones, sawn into pieces)
• 2 ounces drippings
• 2 cups carrots, chopped
• 2 cups onions, chopped
• 1 1/2 cups celery, chopped
• 1 bouquet garni (parsley, thyme, marjoram)
• 4 bay leaves
• 12 black peppercorns
• 24 cups water (6 litres)

Recipe

• 1 for the soup: lightly sauté the onions in the butter, and when light brown, sprinkle with flour.
• 2 heat the beef stock and slowly pour it over the onions, stirring constantly.
• 3 in a separate saucepan, melt the grated cheese over low heat. remove from the flame and mix in the egg yolks.
• 4 combine the cheese with the onions and beef stock., season lightly with salt and pepper and add the nutmeg.
• 5 serve in soup bowls and garnish each one with a tablespoon of sour cream. serves 4.
• 6 for the beef stock: makes 16 cups (4 litres).
• 7 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.
• 8 add the bouquet garni and peppercorns.
• 9 add the water and slowly bring to the boil.
• 10 simmer 6-8 hours until the liquid is reduced to 16 cups.
• 11 cool and strain through muslin. skim off the fat by refrigerating the liquid overnight and removing the congealed fat the next day.
• 12 german traditional cooking.