Clear Soup With Toasted Cheese Recipe
Ingredients
2 pints bouillon stock from the pot-au-feu or bouillon cube,
8 small slices of bread under
1/2 thick, some carrots and turnips cooked in the pot-au-feu,
6 oz. of grated cheese.
Directions
Cut the vegetables into very small dice.
Toast the bread, and put the diced vegetables on top of each slice.
If you have a little of the fat from the broth, pour it over the slices, but this is not absolutely necessary.
Sprinkle half the cheese over them, and put the slices under a fairly hot grill until the cheese melts; serve on individual soup plates, when you serve the soup in a tureen, to be poured over them later, and also, separately, the rest of the cheese for people to sprinkle into their soup.
Toast the bread, and put the diced vegetables on top of each slice.
If you have a little of the fat from the broth, pour it over the slices, but this is not absolutely necessary.
Sprinkle half the cheese over them, and put the slices under a fairly hot grill until the cheese melts; serve on individual soup plates, when you serve the soup in a tureen, to be poured over them later, and also, separately, the rest of the cheese for people to sprinkle into their soup.
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