Preparation
- Grate the cheese and set aside.
- Peel and finely dice the shallots and garlic.
- Heat the butter in a large pan and sauté the diced shallots and garlic.
- Sprinkle with flour and gradually add the white wine while stirring. Pour in the vegetable broth and cream and bring to the boil briefly.
- Reduce the heat, gradually add the grated cheese and melt while stirring. If the cheese does not melt well, blend the soup with a hand blender.
- Season to taste with salt, pepper, nutmeg and a little grated lemon zest. Finely chop the thyme, add to the soup and simmer the cheese soup for approx. 10 mins.
- Serve the cream cheese soup in plates and sprinkle with croutons.
