Sauté the cleaned and finely chopped carrots in the butter. Pour the beef broth and make in about 15 min. At the same time 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. Briefly bubble the soup repeatedly (do not make more) and bring to the table.
according to a recipe of Bartolomeo Scappi, the personal chef of Pope Pius V.
Tip: Always use aromatic spices to refine your dishes!
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