Bread and Cheese Soup (Zuppa Di Fontina) recipe
ingredients
75 g (3 oz) 6 Tbs Butter
12 slices French or Italian bread
12 slices Fontina cheese
1 3/4 litre (3 pints) 7 1/2 cups Boiling beef stock
12 slices French or Italian bread
12 slices Fontina cheese
1 3/4 litre (3 pints) 7 1/2 cups Boiling beef stock
method
1. Melt the butter in a heavy-bottomed saucepan. Add the bread slices and fry for 3 to 4 minutes on each side, or until they are golden brown and crusty. Remove the slices from the pan and drain on kitchen towels.
2. Preheat the oven to moderate 180°C (Gas Mark 4, 350oF).
3. Arrange the bread slices in an ovenproof tureen or individual bowls and arrange a slice of cheese over each one. Pour over the stock and put the tureen or bowls into the oven. Cook for 10 minutes, or until the cheese has melted.
4. Remove from the oven and serve at once.
2. Preheat the oven to moderate 180°C (Gas Mark 4, 350oF).
3. Arrange the bread slices in an ovenproof tureen or individual bowls and arrange a slice of cheese over each one. Pour over the stock and put the tureen or bowls into the oven. Cook for 10 minutes, or until the cheese has melted.
4. Remove from the oven and serve at once.
serving amount
serves 4
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