Menu for Two: Cheese Soup

1. melt the butter in a saucepan, add the flour with a whisk. Extinguish with wine, gradually whisk in clear soup and milk. Add whipped cream. Season with garlic, pepper, salt and nutmeg.

Leave the soup open for 2 minutes. Coarsely grate the cheese and gradually add to the soup. Continue to cook for 3-4 min, stirring throughout.

Cut the bread slices into cubes and toast them in the olive oil until golden brown. Heat oil in a saucepan and fry the plucked parsley in oil for 10 seconds. Remove with a skimmer and drain on kitchen roll. Serve the soup with bread cubes and fried parsley.

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