Lombard soup

Ingredients for 4 servings:

• 500 g carrot(s)
• 50 g butter
• ½ liter vegetable broth
• 1 sprig(s) of thyme
• salt and pepper
• 50 g cheese (Emmental, grated
• 1 carnation(s)
• Cinnamon
• ½ liter white grape juice
• 3 egg yolks, very fresh
• Saffron
• nutmeg

Instructions

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

Suoben of Lombardy – based on a recipe by Bartolomeo Scappi, personal chef of Pope Pius V.

Sauté the trimmed and finely chopped carrots in butter. Pour in the meat broth and simmer for about 15 minutes. Add the thyme, salt, and pepper. When the carrots are tender, stir in the cheese, spices, and grape juice. Let it simmer briefly, then add the egg yolks to the soup. Bring the soup to a boil briefly, but do not boil, or the egg yolks will curdle. Serve with hearty brown bread.