This recipe serves
4
Soupe au Fromage
Cheese Soup
Ingredients
- 5
- 3
- 400 g
- 1 ltr
- 10 cl
- 800 g
- 2 tbsp
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- Large cabbage leaves sliced into shreds
- Large chopped onions
- Grated Cantal
- Chicken or vegetable stock
- White wine
- Stale Pain de Campagne sliced thinly
- Goose fat
- Salt pepper
Cook
- Heat the goose fat in the pan
- Add the onion
- On a medium heat stir till the onions are golden
- Add the cabbage shreds
- Stir till the cabbage is soft
- Add stock and the wine
- Simmer for 30 minutes
- Season (beware the cheese is salty)
- In the oven proof bowl, alternately layer stock, then onion and cabbage, then bread
- Sprinkle with grated cheese
- Place in oven for 45 minutes
- Finish under the grill
- Serve
Equipment required
- Large heavy bottom saucepan
- Knife
- Chopping board
- Oven proof bowl
Regional French food
This recipe originates from:
The Centre