Emmentaler cheese soup

Melt 2 tablespoons butter, add the flour and cook, stirring frequently. Pour on the wine and stock, and bring to the boil, stirring continuously. Add the cream, cook for 15 minutes.

Finely chop the parsley. Cut the bread into cubes. Roughly tear the dry cured ham and fry until crispy in a frying pan, then remove. Fry the bread cubes until golden brown in the remaining butter.

Stir the Emmentaler AOP into the soup, season with salt and pepper. Garnish the soup with the ham, bread cubes and parsley.