15th Century Soup of Eggs, Cheese, and Milk |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 7 |
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This was handed to me by a friend, and is a 15th century treasure. I have experimented with various other cheeses and come to the conclusion you really can't make any substitutions on this one or it doesn't taste right. Also this is exremely filling. A little of this goes a long long way. 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 |
Directions:
1. Blend together the egg yolks.
2. Mix in all other ingredients except egg whites and cheese.
3. Cook, stirring constantly, over medium heat until thick.
4. Add the egg whites and cheese.
5. Cook and stir until the cheese is completely melted.
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