3 tbsp. butter
4 c. whipping cream
2 sm. garlic cloves, minced
4 c. grated Cheddar cheese
4 egg yolks
1/4 c. finely chopped walnuts

Place butter in top of double boiler. Add 2 cups of cream, garlic and cheese. Cook over hot water until cheese is melted. Combine remaining cream with egg yolks; add to cheese mixture, stirring constantly, until hot. (Do not allow soup to boil). Serve immediately topped with a sprinkle of walnuts. Serves 6- 8.