• Put the 2 cups chicken stock, 1 cup dry white wine, and 1/2 cup cream in a heavy saucepan over medium heat. Stir together the 2 Tbsp cornstarch with 3 Tbsp water to form a smooth slurry and stir it into the pot.
• Once the mixture is hot (but not simmering) turn down the heat to low and start adding the cheese, bit by bit, stirring to melt it before adding the next batch. Do this slowly to be sure you get it incorporated. I use a silicone spoonula because it makes it easy to scrape the bottom and sides of the pot. Note: the traditional way to stir fondue is in a smooth figure 8 motion.
• Once all the cheese has melted and the soup is slightly thickened, add the 1-2 Tbsp kirsch and taste to see if it needs salt.
• Serve the soup in small bowls or mugs topped with the croutons, some coarse black pepper, and a grating of nutmeg.
• The soup is best enjoyed right away, but if you have leftovers, reheat them gently.

croutons (optional but recommended)

• Preheat oven to 350F
• Toss the chunks of bread with olive oil and sea salt until well coated and spread out in a single layer on a sheet pan. Toast for 10-15 minutes, tossing once, until golden and crunchy.