Apple Cider Cheese Soup

Melt the butter in a saucepan until colorless and add the flour, stirring. Make 5 min with half of the wine, milk, whipped cream and clear soup. Peel and core the apples and cut into fine wedges. Warm slightly with the remaining wine.

Continue simmering the soup at low temperature, then add the Emmental cheese. When the cheese has melted, fold in the crème fraîche and then season the soup with nutmeg, salt, pepper and lemon. Stir the cooking juices from the apples into the soup and arrange the slices as a fan on top of the soup.

Serve with: Walnut bread

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