4 Italian-style bread rounds (500g each)
3 cloves of garlic, minced
1/4 cup unsalted butter (50g)
1 1/2 cups Gruyère cheese, cut into cubes (200g)
1/4 cup dry white wine (60ml)
1 tablet chicken broth dissolved in 2 cups hot water (480ml)
2 tablespoons all-purpose flour
2 cups milk (480ml)
4 Italian-style bread rounds (500g each)
3 cloves of garlic, minced
1/4 cup unsalted butter (50g)
1 1/2 cups Gruyère cheese, cut into cubes (200g)
1/4 cup dry white wine (60ml)
1 tablet chicken broth dissolved in 2 cups hot water (480ml)
2 tablespoons all-purpose flour
2 cups milk (480ml)
Cut the top off each bread round, forming a lid, and carefully remove the interior, leaving a 2cm thick crust
Discard the removed interior and reserve the bread rounds and lids
In a medium saucepan, sauté the garlic in butter over medium heat until soft (3 minutes)
Add the Gruyère cheese and wine, stirring with a wooden spoon until a homogeneous mixture forms (4 minutes)
Add the chicken broth and flour dissolved in milk, stir well, and let simmer
Reduce heat and cook, stirring constantly, until smooth (8 minutes)
Distribute the soup among the bread rounds, top, and serve immediately
405 calories per serving
