Bread and Cheese Soup from the Grisons |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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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. 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:
1. Cut the bread into small cubes.
2. Butter a 1.5 quart casserole.
3. Measure 1 cup of the cheese and reserve the rest.
4. Put alternate layers of bread and the 1 cup of cheese into the casserole.
5. Combine the beef bouillon and wine. Pour over the bread and cheese.
6. Dot the top with the butter and sprinkle with the remaining 1 cup of cheese.
7. Bake at 350 for 20-25 minutes.
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