4 celery sticks, cut into batons
1 head red chicory, trimmed and separated into leaves
1 fennel bulb, sliced into fingers
1 garlic clove, peeled and halved
½ bunch radishes, quartered
4 sprigs fresh thyme
1 bay leaf
1 tbsp cornflour
grating nutmeg
crack black peppercorns
200ml/â…“ pint vegetable stock
250g/9oz emmental cheese, grated
250g/9oz ²µ°ù³Ü²âè°ù±ð cheese, grated
100²µ/3½´Ç³ú cocktail onion, left whole
handful toasted sourdough cubes