in Soup Recipes

Lombard soup

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Ingredients for 6 servings:

  • 500 g carrot(s)
  • 50 g butter
  • 1 liter vegetable broth or meat broth
  • 1 sprig(s) of thyme
  • salt and pepper
  • 50 g cheese, grated
  • Cinnamon
  • Saffron
  • nutmeg
  • 1 liter grape juice, white
  • 3 egg yolks

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Condiment from Marasch

Thinly slice the carrots and sauté them in butter. Add the broth and simmer for 15 minutes. When the carrots are tender, stir in the cheese, spices, and the egg yolk whisked with grape juice. Let the soup simmer briefly—do not boil—and serve. Serve with rye bread. This soup is a highlight of medieval cuisine. The recipe is attributed to Bartolomeo Scappi, the personal chef of Pope Pius V (1504-1572).

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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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Lombard soup