Cream of Cheese Soup with Spring Onions

Clean and rinse the onions and cut them into rings about 1 cm wide. Set aside a few green rings for the garnish.

Heat the butter in a large saucepan and sauté the spring onions. Add the soup and the milk. Allow the soup to bubble up.

Mix the processed cheese into the hot soup until the cheese has dissolved. Mix the cornstarch with a few tablespoons of cold water and thicken the soup.

Season the soup with wine, salt and freshly ground pepper. Pour the cream of cheese soup into deep plates and sprinkle the onion greens on top.

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