Cheese Soup with Toasted Bread Cubes

Make the meat soup with 1 liter of boiling hot water in a saucepan. Bring to a boil briefly and let the processed cheese melt in it while stirring. Stir the cornstarch, egg yolk and 2 tbsp. cold water together and thicken the boiling liquid with it. Season the cheese soup with salt and freshly ground pepper to taste and do not make more. Dice white bread, fry in hot oil until golden brown and sprinkle with the chopped parsley and over the soup.

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