LOCATION: Recipes >> Soups >> Cheese 23
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Cheese 23
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Cheese Soup
Yield: 6 servings
300 g stale brown bread
450 g cheese, different sorts (Emmenthal, Appenzell, Gruyere)
1 litre stock
1 onion
1 tablespoon plain flour
2 tablespoons 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
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