Gruyères Crème Brûlée Soupe

Name: Gruyères Crème Brûlée Soupe
Cuisine: Switzerland
Ingredients: 2 oz Gruyère; 1 cup Heavy Cream; 1/4 cup Butter; 2 cloves Garlic; 1 small Onion; 1/4 cup All-purpose Flour; 1 cup Milk; 2 Egg Yolks; 1 tsp Sugar; 1/2 tsp Salt

A recipe from Switzerland.

🇨🇭 SwitzerlandtraditionalromanticFoodextremelyFancy

Nutrition (per serving)

420Calories

22 gProtein

30 gCarbs

22 gFat

10 gSugar

800 mgSalt

Ingredients

2 oz Gruyère
1 cup Heavy Cream
1/4 cup Butter
2 cloves Garlic
1 small Onion
1/4 cup All-purpose Flour
1 cup Milk
2 Egg Yolks
1 tsp Sugar
1/2 tsp Salt

Method

In a medium saucepan, combine Gruyère, heavy cream, butter, garlic, and onion. Cook over medium heat, stirring occasionally, until the butter has melted and the Gruyère is smooth.
Add the flour and cook, stirring constantly, for 1 minute.
Gradually add the milk, whisking continuously to prevent lumps.
Bring the mixture to a simmer and cook for 5-7 minutes, or until it thickens.
Remove the saucepan from the heat and stir in the egg yolks and sugar.
Strain the mixture into a clean saucepan and cook over low heat, stirring constantly, until the soup thickens to your liking.
Season with salt to taste and serve immediately.
To serve, sprinkle a layer of sugar on top of each serving and caramelize with a kitchen torch.
Alternatively, place the soup under the broiler for 1-2 minutes, or until the sugar is caramelized.