Swiss Fondue Soup Recipe

Summary

Servings6Cuisine
Course

Ingredients

 White bread slices8 , each torn in quarters (Dry)
 Swiss cheese1⁄2 Pound, shredded with shredding disk
 Hot chicken broth3 Cup (48 tbs)
 Dry white wine1 Cup (16 tbs)
 Chive blades10 , finely sliced
 Parsley leaves/Dill weed1 Teaspoon, chopped (Fresh)
 Onion1 Small, sliced with the slicing disk (Garnish)
 Bacon slices4 , halved (Garnish)
 Salt To Taste
 Pepper To Taste

Directions

Process bread with the metal blade, four slices at a time, until coarsely chopped.
Add bread and cheese to hot broth.
Let stand 10 minutes.
Process half at a time in processor bowl with the metal blade until smooth.
Place in a saucepan and bring to a boil.
Add wine, chives, and parsley.
Season to taste with salt and pepper.
Keep warm.
In a skillet, brown onion rings and bacon until onion is glazed.
Serve soup at once, garnished with bacon and onion.
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