Käseschöberl Soup from Austria

                                                                               Receta en Español

Soup is the typical first course in Austria.

Together with the broth they are used to add semolina balls, meatballs, noodles or schöberl.

schöberl are very spongy, it is a mixture of flour,egg and cheese.

Käse means cheese in english.

Ingredients (For a rectangular mold 23 cm long):

•   2 eggs.
•   20 grams grated cheese (Parmesan or emmental).
•   40 grams butter.
•   40 grams flour.
•   Pepper.
•   Nutmeg.
•   Salt.

   

Method:

1-  Separate white from yolk.

2- Melt butter and pour it in a bowl , beat it.

3-  Add yolks and beat well.

4-  Add grated cheese and keep on beating.

5-  Add salt, pepper, nutmeg and sifted flour ,stir well.

6-  Whisk the whites in another bowl until you obtain meringue, add salt.

7-  Add the whisked whites little by little to the bowl where you have the flour and eggs, do it very softly to keep the sponginess of the dough.

8- Grease an oven mold and sprinkle over it a little flour.

9-  Put the dough into the mold.



10-  Preheat oven at 180ºC (15 minutes).

11-  Cook in oven at 180ºC for 20 minutes, heat above and below. Cook it until it slightly gets golden.

12-  Now we cut the schöberl, the typical shape is a rhomboid.
Make diagonal cuts:

now, horizontal cuts:

Now you can eat them alone or into a broth as austrian people do.

You can see how spongy they are:



Austria