This is a German dish, usually enjoyed with a loaf of crusty bread and a salad.
- Egg yolks 4
- Single (light cream 160 ml (5 fl oz)
- Cheddar cheese 55 g (2 oz), grated
- Chopped fresh chives 2 Tbsp
- Chicken stock 875 ml (29 fl oz / 31 /2 cups)
In a mixing bowl, beat egg yolks until they are well mixed. Beat in cream, cheese and chives.
In a large saucepan, bring chicken stock to just under boiling point over moderate heat. Remove pan from heat and stir 90 ml (3 fl oz / 6 Tbsp) hot stock into egg and cheese mixture.
Pour mixture into pan, stirring constantly. Return pan to low heat and cook, stirring constantly, until soup is thick and smooth. Do not let soup boil or it will curdle. Serve immediately with crusty bread.