Cheese soup with egg yolks

For many, cheese soup may seem unusual. Usually we only eat soups based on vegetables or meat. The idea for cheese soup with egg yolk came directly from France. Something like a Swiss cheese fondue.
It is dense, warming and very gentle. Served with crispy croutons. Smoked bacon will also work, which will give the dish a meaty character. Instead of croutons, homemade noodles can be a great addition to the soup. The soup is made from several types of cheese. It can be melted cheese, which will thicken the whole broth, and sharp yellow cheddar. You can decorate with parsley.

Ingredients

• 20 g processed cheese
• 1 slice toasted bread
• 150 g cheddar cheese
• 3 egg yolks
• 150 g smoked bacon
• 1 bulb
• 10 g flour
• 50 ml. vegetable oil
• 1 l. chicken broth

Directions

1. Peel and cut the onion into small cubes, bacon into thin strips.
2. Fry onion and bacon in a pan until golden brown, add flour and mix thoroughly.
3. Add to stock, melted and cheddar cheeses and simmer until cheese is melted.
4. Add the fried bacon and onion to the cheese broth, stirring vigorously, preferably with a whisk. Cook for about 10 minutes.
5. Cut the crust off the toasted bread and cut the middle into small cubes. Pour a little vegetable oil and mix with oregano, bake in the oven at 180 ° C for about 5 minutes.
6. Remove the pot of soup from the stove, cool slightly and, stirring, add the yolks.
7. Serve soup with croutons. Bon appetit!