Swiss Fondue Soup Recipe
Ingredients
| White bread slices | 8 , each torn in quarters (Dry) | |
| Swiss cheese | 1⁄2 Pound, shredded with shredding disk | |
| Hot chicken broth | 3 Cup (48 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Chive blades | 10 , finely sliced | |
| Parsley leaves/Dill weed | 1 Teaspoon, chopped (Fresh) | |
| Onion | 1 Small, sliced with the slicing disk (Garnish) | |
| Bacon slices | 4 , 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.
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.
Chef
