Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 20 g butter
- 1 tablespoon flour
- 0.5 liter ½ white wine, drier
- 0.5 liter ½ meat broth
- 125 g cheese, (Swiss cheese)
- 3 tablespoon heavy cream
- 1 egg yolk
- salt and pepper
- 4 slices bacon, smoked
- 1 some onion (s), cut into rings
- Herbs
Print Recipe
Pin Recipe Instructions
- Make a light roux with butter and flour. Deglaze with a cup of white wine, stir well, add the remaining wine and meat stock. Cook well for 10 minutes so that the flour taste disappears.
- Put the finely grated cheese in the cream, let it soak for a short time, season with salt, pepper, add some hot broth, pour everything into the saucepan, heat, but do not boil. Then remove from the stove and add the egg yolks.
- Roast thin slices of bacon with onion rings and a little butter in the pan and pour over the soup filled in preheated plates, sprinkle with herbs.
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