Soupe Au Beaufort – Cheese Soup

Liquefy the butter in a thick-bottomed bowl. Sprinkle with flour and mix with a whisk or wooden spoon. Extinguish with clear soup and wine. Add garlic. Season with pepper, grated nutmeg and a little salt and let the soup bubble up while continuing to stir with the whisk. Now stir in the grated cheese. Once the cheese has melted, reduce the heat. Whisk the two egg yolks into the crème fraîche and pour into a soup bowl form. Pour the hot soup over it and continue beating with the whisk to keep a homogeneous mixture. Finally, sprinkle the finely chopped parsley and the pieces of cheese. Serve very hot, perhaps with garlic croutons (toast slices, rub with a clove of garlic).

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