Whisk the grated cheese, bread flour and beaten eggs. The amount should give a not too thick batter.
Bring the clear soup to a boil. As soon as it boils, add a saffron thread. Let it simmer for a few minutes until the clear soup gets a nice golden color.
Bring to a boil again and add the quantity all at once. Mix with a whisk and wait until the soup comes to a boil. Bubble once or twice until the liquid starts to lift off. The previously creamy soup should become slightly grainy as it cooks.
Remove from heat, sprinkle generously with spices 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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