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Title: Cheese Soup
Categories: Soup
Yield: 6 Servings
300 | g | Stale brown bread |
450 | g | Cheese, different sorts (Emmenthal, Appenzell, Gruyere) |
1 | l | Stock |
1 | Onion | |
1 | tb | Spoon plain flour |
2 | tb | Spoons butter |
Salt, freshly ground pepper, ground nutmeg
Thinly slice the bread and cheese and fill a dish in alternate layers. Season with salt, pepper and nutmeg. Heat the stock and pour over the other ingredients in the dish. Cover and stand for 15 minutes. Slice the onion into thin rings. Brown in the butter with 1 tablespoon of flour. Quickly bring the soup to the boil and simmer for about 10 minutes. Sprinkle with the onion rings and serve
Posted by Alex Comerford. Courtesy of Fred Peters.
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