Bread and Cheese Soup from the Grisons
"From "The Swiss Cookbook". I haven't made it yet. Sounds like great simplicity. Pepperidge Farm mades a good, firm white bread. The author says that this is a traditional, nonliquid soup. I'm having trouble meshing "soup" and "nonliquid", but there you go."
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
2-3
ingredients
- 2 slices firm white bread
- 1 1⁄4 cups grated gruyere cheese
- 1 1⁄2 cups hot beef bouillon
- 1⁄3 cup dry white wine
- 2 tablespoons butter
directions
- Cut the bread into small cubes.
- Butter a 1.5 quart casserole.
- Measure 1 cup of the cheese and reserve the rest.
- Put alternate layers of bread and the 1 cup of cheese into the casserole.
- Combine the beef bouillon and wine. Pour over the bread and cheese.
- Dot the top with the butter and sprinkle with the remaining 1 cup of cheese.
- Bake at 350 for 20-25 minutes.
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RECIPE SUBMITTED BY
Debbie R.
United States
