Light cheese soup with herbs

servings

60 g butter
50 g flour
1 l vegetable broth
200 g Woerle processed cheese
(8 triangles “Fine & Light” each 25 g)
4 tbsp herbs, chopped
nutmeg, ground
100 g white bread
2 garlic cloves
oil
salt, pepper

Step 1

Melt the butter in a pan, add the flour, and sweat while stirring. Gradually add the vegetable broth while continuously stirring and allow to simmer until the soup thickens a little (about 7 to 10 minutes).

Step 2

Stir in the cheese pieces and allow them to melt. Season with chopped herbs, salt, pepper, and nutmeg.

Step 3

Cut the bread into small cubes. Heat the oil in the pan and lightly roast the garlic cloves crushed with the knife until they begin to smell. Remove the garlic and add the bread cubes to the pan. Roast until light brown and serve with the soup.