For the cheese soup, prepare a light roux from butter and flour, it should not be too thick. Deglaze with 1/4 l white wine and add 1 l beef broth, bring to a boil.
Finely grate sliced cheese, gradually add to the boiling soup. Stir constantly with a whisk. Caution: The soup will overflow or burn slightly when boiling!
Season with a pinch of nutmeg. Fry the bread cubes in a little oil with the garlic. Serve the cheese soup with the bread cubes.