Cheese cream soup

Ingredients for 4 servings:

• 40 g butter
• 50 g flour
• ½ liter vegetable broth
• ½ liter of milk
• 300 g processed cheese, Allgäuer
• salt and pepper
• 3 tbsp crème fraîche
• 2 slices of toast
• 4 tbsp cheese, grated (Emmental)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the butter, add the flour, and sauté until golden brown. Remove the pan from the heat and gradually add the vegetable stock and milk to the roux, stirring constantly. Add the processed cheese in small pieces to the soup and let it melt. Stir in the crème fraîche and season the soup with salt and pepper. Toast the toast. Sprinkle the slices with Emmental cheese and briefly gratinate. Then quarter them and place a piece on each plate with the soup. Serve the remaining four pieces separately.