Cream cheese soup

Cheese soup is an easy and delicious soup that is quick to prepare and suitable for any occasion.

Ingredients

4 sprigs of fresh onion

2 tbsp. of cow butter

4 tbsp. of flour

200 g of white wine

broth

200 g of cream

250 g of cheese

dill

parsley

nutmeg

black pepper

salt

Chop the fresh onion very finely. If it is larger, you can cut it into half-moons.
In a heavy-bottomed pot, melt the butter over medium heat. It is ready when it stops sizzling and turns golden.
Add the chopped onion to the pot and sauté for about 5-6 minutes, until it softens and becomes translucent. Stir occasionally to prevent burning.
Reduce the heat to low and add the flour to the onion. Stir well to form a smooth mixture without lumps. Cook for about 1-2 minutes, stirring constantly.
Gradually pour in the white wine, stirring vigorously to prevent lumps. Cook until the wine has almost completely evaporated.
Begin to pour in the broth in a thin stream, stirring constantly to prevent lumps. Continue pouring until the pot is full.
Increase the heat to medium and let the soup come to a boil. Once it boils, reduce the heat to a minimum and let the soup simmer for about 10 minutes.
Add the cream and stir well. Cook for another 2-3 minutes until the soup thickens slightly.
Grate the cheese on a fine grater and add it to the soup. Stir until the cheese is completely melted.
Season the soup with a pinch of salt, black pepper, and grated nutmeg. Stir well.
Chop the dill finely and add it to the soup. Stir and let the soup simmer for another 2-3 minutes.
Serve the soup hot, garnishing each portion with fresh parsley.