Dutch Broth

Dutch Broth Recipe

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Paul Bushay


This is a really good soup! Bread bowls are great with this!


★★★★★ 1 vote

15 Min
40 Min
Stove Top


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onions, large diced
5 Tbsp
3 c
cold water
egg yolk, slightly beaten
3 Tbsp
all purpose flour
2 c
scalded milk
sea salt & cayenne pepper to taste
6 tsp
grated edam cheese

How to Make Dutch Broth


  • 1Dice the onions (to keep the crying to a minimum stick your onions in the freezer for 1 1/4 hours before dicing)
  • 2Saute the diced onions in 2 TBSP of the butter for 5 minutes
  • 3Add the water, bring to a boil, then lower the heat and simmer uncovered for 30 minutes
  • 4Dump the cooked onions in the blender and puree
  • 5Make a roux out of the remaining butter and the flour
  • 6Add the roux to the scalded milk, and add the seasoning
  • 7Whisk thoroughly to incorporate it completely
  • 8Cook over low heat 5 min. stirring constantly
  • 9Add the milk mixture to the onion mixture and stir thoroughly
  • 10Add the slightly beaten egg yolk. Stir just to combine.
  • 11Ladle into bowls and top each bowl with 1 tsp of the grated Edam Cheese
  • 12Serve immediately!

Printable Recipe Card

About Dutch Broth

Course/Dish: Cream Soups
Main Ingredient: Dairy
Regional Style: German

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