Cheese soup
Ingredients
- 1 tbsp butter
- 2 tbsp flour
- 100 ml white wine
- 500 ml beef stock
- 125 g Gruyère cheese, finely grated (or Emmental)
- 5 tbsp cream
- 1 yolk
- salt and white pepper
Method
- In a saucepan melt butter, add flour, while whisking add wine. Keep whisking until you have a smooth thick white sauce. Add stock while whisking and boil for 10 minutes, stirring occasionally. Soak grated cheese in cream, season to taste. Remove saucepan from heat, add a little hot stock to cream/cheese mixture and mix well, then add to stock. Heat stock (but do not boil) and whisk in yolk, serve immediately.