Spring soup


700 g of beef broth
300 g of dry white wine
100 g hard cheese
2 stalks leeks
3 tablespoons butter
2 tablespoons wheat flour
2 tablespoons chopped parsley
2 tablespoons chopped green onions
ground nutmeg (to taste)
ground black pepper

1. Cut the leek rings, combine it with green onions and fry in butter, then add the flour and cook until it starts to get dark.

2. Add the nutmeg and a little bit cool, then add the mixture in a warm broth, stirring constantly.

3. Bring the broth to a boil, cook for 20 minutes over low heat, stirring occasionally.

4. Cheese cut into cubes, put in the soup when it is melted, add the wine to the soup, season with salt and pepper.

5. Before serving, sprinkle the soup with chopped parsley and place each piece of toast.


Bon Appetit!

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