Emmental cheese soup

Ingredients for 3 servings:

• 2 tbsp butter
• 4 tbsp flour
• 1 ½ liters of water
• e.g. meat broth, instant
• 1 tsp, crushed paprika powder, sweet
• 1 shot of sherry
• 1 cup of cream
• 200 g cheese (Emmental), grated
• 1 egg yolk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very sinful, but very tasty

Melt the butter in a saucepan. Add the flour and make a roux. Gradually add 1.5 liters of hot water to the roux, stirring vigorously to prevent clumping. Now add stock as needed (I always prefer it less salty, so season to taste). Add 1 teaspoon of paprika and simmer for 5 minutes. Meanwhile, whip 1 cup of cream, add the grated cheese, and mix everything together. Separate the egg and add the yolk to the cheese mixture. Remove the pan from the heat and add a generous splash of sherry (I always have some inexpensive cooking sherry on hand, and it’s perfectly adequate). Now add the cheese mixture to the soup, stirring constantly until the cheese has dissolved. Serve immediately. Tip: If you like, add some freshly ground black pepper. If you have stock and sherry at home, this is one of the cheapest and most filling soups around.