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Kase Suppe

A creamy cheese soup made with skim milk, breadcrumbs, muenster cheese, mustard, nutmeg, and paprika.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Mustard and nutmeg match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,019 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Kase Suppe

Ingredients

Directions

Make the soup

  1. Blend 1 1/2 cups of milk with breadcrumbs and mustard until smooth.

  2. Add the mixture to a saucepan with the remaining milk and shredded muenster cheese.

  3. Cook over low heat, stirring constantly, until the cheese melts and the soup is thoroughly heated; do not boil.

Serve

  1. Pour into bowls and sprinkle with nutmeg and paprika.

Nutrition, whole recipe (rough)

732Calories
28 gProtein
20 gFat
109 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Nutmeg1 tsp ground (2.2g)12
Mustard1 tsp (5g) yellow3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Cheese + nutmegtop 24% of all pairs
    Smell alikemoderate
    Cooked together684 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Skim milk
Forms the liquid base of the soup, carrying the other ingredients.
Fresh breadcrumbs
Thicken the soup and give it a smooth, body-rich texture when blended with milk.
Muenster cheese
Melts into the hot liquid to provide the cheesy flavor and creamy texture.
Dijon mustard
Adds sharpness that balances the richness of the cheese.

The step that matters

Heating the soup without boiling. Cheese proteins tighten and turn grainy or stringy when overheated, so the soup should be heated gently and stirred constantly until the cheese melts smoothly.

Swap the nutmeg

How well each one fits the dish's main ingredients (milk, cheese, mustard):

  1. Capersfits better
  2. Celeryfits better
  3. Thymefits better
  4. Nutmegthe original

Fit is the average pairing score against milk, cheese, mustard. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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