15th Century Soup of Eggs, Cheese, and Milk

⏱ 40 mins 🍽 4-6 bowls, 4-6 serving(s) 🏷 Cheese

This is a treasured 15th century recipe for a rich and substantial soup. It combines hard boiled eggs, gruyere cheese, and milk, which is thickened with rice flour and delicately spiced with saffron and cumin. The result is an exceptionally filling dish where a small portion is very satisfying. Authentic gruyere cheese is essential for the correct flavour.

15th Century Soup of Eggs, Cheese, and Milk

Ingredients

  • 6 eggs, hard boiled (yolks mashed and whites minced)
  • 3 cups milk
  • 3 tablespoons rice flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon saffron
  • 1/2 teaspoon salt
  • 2 cups gruyere cheese, cut into very small pieces

Method

  1. Blend the mashed hard boiled egg yolks until smooth.
  2. Combine the blended yolks with the milk, rice flour, ground cumin, saffron, and salt, mixing thoroughly.
  3. Place the mixture in a pan and cook it, stirring continuously, until it thickens.
  4. Stir in the minced egg whites and the small pieces of gruyere cheese.
  5. Continue to cook and stir the soup until all the cheese has fully melted.

Nutrition (per serving)

Sodium667100 mg

Recipe details

CategoryCheese
AuthorTheHungaryCook