Cheese soup with white wine and nutmeg

Cheese soup with white wine and nutmeg

Ingredients

• chicken broth - 500 ml
• cheese - 75 g
• dry white wine - 75 ml
• yolk - 2 pcs.
• wheat flour - 1 tbsp. l.
• butter - 30 g
• sour cream - 2 tbsp. l.
• garlic oil - 1 tbsp l. (or garlic - 2 cloves)
• nutmeg (powder) - on the tip of a knife
• parsley, salt, pepper
• toast bread
• olive oil

Directions

1. Cut a baguette or any other bread (it will be wonderful if it turns out figuredly, as in the photo), dip in olive oil, grate with garlic (or just spread garlic oil on both sides) and put in a hot oven for 5-10 minutes.
2. Melt the butter in a saucepan. Add flour and fry it lightly.
3. Dissolve the flour and butter with hot chicken broth, while stirring with a whisk so that there are no lumps left.
4. Add wine, bring soup to a boil, cook for 5 minutes and remove from heat.
5. Put grated cheese into the soup, mix everything well so that it dissolves.
6. Combine the yolks with sour cream in advance and immediately after the cheese put the mixture into the soup, stirring actively with a whisk so that there are no lumps. Nutmeg, salt and pepper to taste complete the composition.
7. When serving, the croutons can be put in the soup or there is a bite to eat them.