Bread and Cheese Soup (Zuppa Di Fontina)

Bread and Cheese Soup (Zuppa Di Fontina)

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Servings: 4
Calories: 860


  • 3 oz Butter
  • 12 slices French or Italian bread
  • 12 slices Fontina cheese
  • 3 pints Boiling beef stock


  • 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.
  • Preheat the oven to moderate 180°C (Gas Mark 4, 350oF).
  • 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.
  • Remove from the oven and serve at once.
Calories: 860 kcal
Carbohydrates: 37 g
Protein: 34 g
Fat: 65g
Saturated Fat: 39 g
Trans Fat: 1 g
Cholesterol: 143 mg
Sodium: 1749 mg
Potassium: 846 mg
Fiber: 2 g
Sugar: 22 g
Vitamin A: 1298 IU
Calcium: 495 mg
Iron: 2 mg
Cuisine Italian
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