Soups


Alpine milk soup

  • 800 ml milk
  • 4 yolks
  • 300 g crumb of white bread
  • 2 tbsp butter
  • 2 tsp sugar
  • 0.5 tsp salt
  • 1 tbsp grated hard cheese

Slice bread 10 cm long and 5 cm wide. Melt butter in the frying pan, slightly brown bread from both sides. Put toasted bread into tureen.

Bring milk to the boil, add sugar and salt. Lower the heat and add yolks to milk constantly stirring with trowel. Put off the heat and pour to the toasted bread in the tureen. Sprinkle with grated cheese before serving.


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