Cheese Soup with White Wine
A smooth French-style cheese soup made with chicken stock and dry white wine, enriched with grated Georgian cheese, egg yolks, and sour cream. Serve it hot with crisp garlic toasts. Allow about 40 minutes, preparing the soup while the bread toasts. The four portions include the garlic toasts.
Ingredients
- Chicken stock500 ml
- Dry White Wine75 ml
- Egg yolk2 ცალი
Instructions
12 steps- 1
Slice the baguette thinly.
3 min
- 2
Mix 12 g softened butter with 3 g finely chopped garlic.
2 min
- 3
Spread the garlic butter over the baguette slices.
2 min
- 4
Toast in a preheated 180°C oven for 5–10 minutes, until golden. Meanwhile, heat the stock in a separate saucepan and start the soup.
10 min
180°C
- 5
Melt the remaining 30 g butter in a medium saucepan. Add the flour and cook gently for about 1 minute, stirring; do not let it brown.
3 min
- 6
Gradually pour in the hot chicken stock while whisking continuously so the flour does not form lumps.
2 min
- 7
Add the dry white wine and stir.
1 min
- 8
Bring just to a boil, then reduce the heat and simmer gently for 5 minutes.
5 min
- 9
Remove from the heat, add the grated cheese, and whisk until completely melted and smooth.
3 min
- 10
Whisk the egg yolks with the sour cream until smooth. Gradually whisk in a ladle of hot soup, then slowly stir this mixture back into the saucepan over low heat. Heat gently, stirring, for about 2–3 minutes or longer as needed until a food thermometer reads at least 72°C throughout. Do not boil.
4 min
- 11
Season with nutmeg, salt, and black pepper.
1 min
- 12
Serve the cheese soup hot with the garlic toasts and garnish with parsley if desired.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
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