Alpine milk soup
An unusual milk soup, easy to prepare, hearty, with a spicy taste. Alpine milk soup may well replace both the first and second courses. The soup is high in calories, but not enough to deny yourself the pleasure of eating a plate of such deliciousness.
Ingredients
Servings 4 servings- 300 g white bread crumb
- butter - 20 g
- 800 ml milk
- sugar - 2 tsp.
- 2 yolks from hard boiled eggs
- 20-30 g of grated hard cheese
- salt
Cooking
Step 1
Cut the bread into thin slices about 10 cm long and 5 cm wide. Melt the butter in a frying pan, lightly brown the bread over low heat on both sides. Put the bread croutons in a tureen.
Step 2
Bring milk to a boil, add sugar and salt. Rub the yolks with a fork.
Step 3
Reduce the heat, add the yolks to the milk, stirring constantly with a wooden spatula. When the milk begins to thicken and stick to the spatula, remove from heat and pour into a tureen over bread toasts. Sprinkle with grated cheese before serving.