Spring soup

700 g beef broth

300 g dry white wine

100 g cheese

2 stalk leek

3 tbsp. butter
what kind of oil to choose? we'll show

2 tbsp. wheat flour

2 tbsp. chopped parsley

2 tbsp. chopped green onions

nutmeg (to taste)

black pepper

salt

Chop the leek rings, connect it with green onions and fry in butter, then add flour and cook until it begins to darken.

Add nutmeg and a little cool, then add the mixture to the warm broth, stirring constantly.

Bring the broth to a boil and cook for 20 minutes on low heat, stirring occasionally.

Cut the cheese into cubes, put into the soup when it melts, add in the soup, wine, pepper and salt.

Before serving, sprinkle the soup with chopped parsley and place each portion croutons.