and extinguish with white wine. Then add whipping cream, milk and chicken stock, season with salt and freshly ground pepper and whisk.
For the crouton, cut a circle out of a slice of toast, grate the cheese on it and place in the oven form until the cheese has run.
Arrange the soup in a soup plate and place the cheese crouton on top of the soup. Finally garnish with fresh herbs.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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