Soupe Au Beaufort (Beaufort Cheese Soup)

• 200 g beaufort cheese, grated
• 50 g butter
• 50 g flour
• 50 g creme fraiche
• 2 sprigs parsley
• 2 egg yolks
• 1 garlic clove, chopped
• 14 teaspoon nutmeg
• salt
• pepper
• 1 liter chicken stock
• 200 ml dry white wine

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. Add chopped garlic, nutmeg, salt and pepper.
3. Bring to a boil, then sprinkle 150 g of grated Beaufort cheese, stirring constantly.
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. Serve with croutons rubbed with garlic.

beaufort cheese, butter, flour, creme fraiche, parsley, egg yolks, garlic, nutmeg, salt, pepper, chicken stock, white wine

Taken from www.food.com/recipe/soupe-au-beaufort-beaufort-cheese-soup-483367 (may not work)