Cheese Soup

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.

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