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50 g butter
40 g onions
30 g all-purpose flour
800 ml clear soup
200 ml whipping cream
2-3 pieces processed cheese
50 g butter cheese grated
salt, ground nutmeg

Croûtons:
white breadt
oil or butter
0

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Roast onion in hot butter, add flour and sweat, pour over soup and cream, stir and boil for 5-8 minutes. Dice processed cheese into small cubes and, together wiht the butter cheese, add to the soup. Simmer for another 5 minutes, season to taste, puree and serve with croûtons.
Croûtons: Roast small white bread cubes in butter or oil.