Soupe Au Beaufort (Beaufort Cheese Soup)

1. 1

   Melt the butter in a saucepan, add flour, turn on low heat until the mixture foams, dilute by adding gradually the broth and white wine.

2. 2

   Add chopped garlic, nutmeg, salt and pepper.

3. 3

   Bring to a boil, then sprinkle 150 g of grated Beaufort cheese, stirring constantly.

4. 4

   Dilute the egg yolks with the cream, gently add a ladle of hot stock, add the rest of Beaufort into cubes and chopped parsley.

5. 5

   Serve with croutons rubbed with garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.