3 tbsp. flour
3 tbsp. butter
4 1/2 c. hot milk
2 cloves garlic
2 c. grated extra sharp cheese, firmly packed, grated
1 1/2 c. dry white wine or vermouth
Salt & white pepper
3 egg yolks
1/4 c. heavy cream

Melt butter and stir in flour. Cook for 2 minutes. Whisk in the milk. Add garlic and cook over low heat for 25 minutes, stirring frequently. Do not boil. Remove garlic cloves and discard. Stir in cheese and wine. Season to taste. Beat egg yolks with cream. Stir mixture gradually into soup. Simmer for 5 minutes. Garnish with grated cheese and nutmeg.