Vaud Soup

Boil milk and soup, add semolina. Squeeze the garlic clove and roast it in butter with the chopped bread. Extinguish with wine, add to soup and make 3/4 hour. Pass the soup through a sieve or blend with a hand blender. Season with salt, pepper and nutmeg (freshly grated). Gently fold in whipped cream and egg yolks. Add cheese and blend repeatedly. Sprinkle with chives and bring to the table.

Our tip: Always use fresh chives if possible!

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