in Soup Recipes

Cheese Schöberl

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Ingredients for 1 servings:

  • 40 g butter, soft
  • 2 eggs
  • 40 g flour
  • 20 g Parmesan, finely grated
  • Salt
  • 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a delicious soup garnish

Cream the butter until fluffy, separate the eggs, and stir the egg yolks into the butter. Stir in the flour and Parmesan cheese and season with salt and nutmeg. Beat the egg whites until stiff, then fold in. Pour the batter into a greased and floured loaf pan and bake at 180°C for about 20 minutes until light golden brown. Once cooled, cut into diamond shapes or cubes. Serve the cheesecakes in or with clear broth. I always bake five copies of this recipe; that’s exactly enough for one baking sheet. I then freeze the cheesecakes in portions and defrost them briefly in the microwave. Cheesecakes are a great change in a soup bowl.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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