Kaspressknödel soup

Ingredients for 8 servings:

• 5 rolls from the previous day
• 3 eggs
• 300 ml milk, slightly warmed
• 140 g cheese (Tilsiter)
• 140 g cheese (beer cheese)
• 1 onion(s)
• 1 pinch(s) of nutmeg, ground
• 1 bunch of parsley
• 2 tsp salt
• 1 tbsp flour
• 2 pinches of pepper
• 2 liters of beef broth
• 1 bunch chives, chopped
• 200 g clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

available at ski huts in Salzburger Land

Cut the rolls into 1 cm cubes. Mix the eggs and the slightly warmed milk with a fork. Dice the cheeses. Chop the parsley. Peel and finely chop the onion, and sauté it in a little butter. Mix the bread cubes with the cheese cubes, the sautéed onion, parsley, salt, pepper, nutmeg, and flour. Pour the egg mixture over the bread and mix well. Press the mixture together and let it rest for about 15 minutes. Tip: You can also grate 2 boiled and peeled potatoes and add them to the mixture. Form the mixture into patties about 2 cm thick. Fry in melted clarified butter for about 3 minutes, until the underside is nicely browned. Then turn the patties over and fry on the other side, covered, for about 3 minutes. Heat the beef broth and serve on plates. Add the Kaspressknödel and serve sprinkled with plenty of chives.