Frothy white gloucestershire soup recipe
Frothy White Gloucestershire Soup recipe
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|salt and freshly ground black pepper|
|2 clove(s)||garlic, minced|
|4 tbsp||parsley, chopped|
|2 stalks||celery, chopped|
|1 small||piece of mace|
|65 g||freshly grated Gloucester cheese|
In a saucepan, melt the butter and sauté the onions, garlic and celery. Add the flour and cook stirring until pale yellow. Pour in the milk and bring to a boil, stirring constantly with a wire whisk. Add mace, cover and cook over low heat for 10 minutes.
Whisk the egg whites until stiff. Add the cheese into the soup and cook stirring until melted. Allow the soup to cool a bit and whisk in the egg yolks. Reheat again, but don’t allow to cook anymore. Fold in the beaten egg white. Season to taste with salt and pepper.
Ladle the soup into warmed soup bowls and serve immediately, sprinkled with fresh parsley.
ca. 15 min
ca. 15 min
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