Lombard soup – according to a recipe of Bartolomeo Scappi, the personal chef of Pope Pius V.
Sauté the cleaned and finely chopped carrots in butter. Pour the beef broth and make it 15 min. Add thyme, season with salt and season with pepper.
When the carrots are cooked, stir in the cheese, spices and grape juice and the beaten egg yolk. Bubble the soup again briefly (do not make more) and bring to the table.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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