Bergkassupp’n

For the Bergkassupp’n, prepare a light roux from butter and flour and pour in the beef broth while stirring constantly. Let it boil down a bit. Stir in the whipped cream, bring to the boil, then reduce the heat slightly and add the yolks to the soup just below boiling point.

Season to taste with the spices and stir in the grated mountain cheese with a whisk just before serving. Garnish the Bergkassupp’n with chopped parsley and white bread croutons.

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