| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Danish |
Soups/, Stews |
6 |
Servings |
INGREDIENTS
| 10 |
|
Onions, sliced |
| 5 |
tb |
Butter or margarine, or oil of choice |
| 4 |
c |
Boiling water |
| 2 |
|
Bay leaves |
|
|
Salt and fresh ground pepper to taste |
| 1 |
ds |
Cayenne pepper and nutmeg |
| 1 |
qt |
Dry champagne |
|
|
Half a Camembert cheese (or small Brie) |
| 4 |
|
Egg yolks |
| 1 |
c |
Port wine |
| 8 |
sl |
Bread fried in butter |
INSTRUCTIONS
Saute the onions in butter until they begin to turn golden. Add the cups of
boiling water, salt, pepper, and a dash or cayenne and nutmeg. Add also the
bay leaves. Stir well and bring the water to another boil. Reduce the heat
to low-med. and cook, covered, for 20 minutes. Add the entire bottle of
champagne and bring the soup to yet another boil. Then add the cheese and
take care to mix it well in the boiling soup. Beat the egg yolks together
with the port wine and add the egg-wine mixture to the soup. Stir well.
Turn off the heat and let the soup rest, covered, for 10 minutes. (The soup
must not boil again after the egg-wine mixture has been added.). Place 1
slice of fried bread in the centre of each bowl and ladle the soup on top
of it. Serve hot.
Posted to MM-Recipes Digest V4 #186 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 18, 1997
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