Cheese Soup

Make a roux with the butter and flour. Pour in the chicken soup and bring to a boil (stir well, it likes to burn).

burn). If necessary, thicken with a little flour mixed in water (must be very creamy).

creamy). Season as desired (e.g. with pepper, nutmeg, salt,

cayenne pepper….). Pour in the Leipziger Allerlei (also frozen, no problem) and turn down the heat to low. In between remember to stir!!!

In the meantime, remove the casing from the sausage and form the sausage meat into small balls.

into small balls and roast.

Now add the cheese to the soup and let it melt while stirring. Add a

white wine and whipped cream.

Add the fried sausage balls and bring to the table.

Tip: Always use aromatic spices to refine your dishes!

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