10 1/2 oz (310 g) can condensed consomme
6 fl oz (180 ml) water
4 oz (110 g) Emmenthal cheese, finely grated
4 fl oz (125 ml) double cream (heavy cream)
2 large egg yolks
6 fl oz (180 ml) water
4 oz (110 g) Emmenthal cheese, finely grated
4 fl oz (125 ml) double cream (heavy cream)
2 large egg yolks
method
1. Pour the consomme and water into a saucepan.
2. Place over a low heat and gradually add the cheese, stirring constantly.
3. Bring to just below boiling point, then remove from the heat.
4. In a small bowl, beat together the cream and egg yolks, then stir into the soup using a wooden spoon.
5. Return to a low heat and cook, stirring constantly, until the soup thickens.
6. Do not allow the mixture to boil or it will curdle.
2. Place over a low heat and gradually add the cheese, stirring constantly.
3. Bring to just below boiling point, then remove from the heat.
4. In a small bowl, beat together the cream and egg yolks, then stir into the soup using a wooden spoon.
5. Return to a low heat and cook, stirring constantly, until the soup thickens.
6. Do not allow the mixture to boil or it will curdle.
serving amount
serves 4
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