Kase Suppe (Cheese Soup)
Ingredients
- 2 3/4 cups skim milk
- 1 3/4 cups fresh breadcrumbs
- 1 cup of shredded Muenster Cheese
- 2 teaspoons Dijon mustard
- nutmeg, to garnish
- paprika, to garnish
Put 1 1/2 cup of the milk in a blender with the bread crumbs and the mustard, Process on low until smooth.
Place the mix in a saucepan with the remaining milk and the Cheese.
Cook over low heat, stirring constantly, until the Cheese melts, and the soup is throughly heated, Do Not Boil.
Pour into bowls and sprinkle with the nutmeg and paprika.
Place the mix in a saucepan with the remaining milk and the Cheese.
Cook over low heat, stirring constantly, until the Cheese melts, and the soup is throughly heated, Do Not Boil.
Pour into bowls and sprinkle with the nutmeg and paprika.
This article uses material from the "Kase Suppe (Cheese Soup)" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
