ReceptnaptárKatalin soup (parmesan soup)
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Ingredients
Method
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- Make a thick, light roux from the butter and the flour.
- Sprinkle in the grated parmesan, and immediately pour in the hot broth so the cheese doesn't clump.
- Stir smooth, salt it, and bring to a boil.
- When serving, put the egg yolks in the soup tureen, and pour the hot soup over them while stirring.
- Add the macaroni, cooked separately in salted water until tender, and serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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