Recipe for "Engadiner Hochzeitssuppe"
It is a festive soup and is served for special occasions like a wedding.
Ingredients for 4 persons
1 tbspoon butter
50g carrots cut in julienne strips
50g leeks sliced
50 g sellerie sliced
600 ml Stock (chicken, beef or vegetable)
150 ml pure cream
1 egg yolk
salt and pepper
Cut small cubes of bacon, add to melted butter and let it sizzle for a few minutes add the vegetables and cook on low heat for 5 minutes. Add the stock and cook slowly until the vegetables are soft. Add cream and whisk in egg yolk. Don't boil the soup now or the egg yolk will curdle. Just reheat gently if necessary.
Bien appetit! (In the Engadin, St.Moritz, the language is Romanisch, an old etruscan language.)