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Cheese Soup
Soupe au Fromage

Serves: 6 : 6

Preheat oven to 350ºF. Dice the fat in fine pieces and render it in a non stick frying pan over medium heat. Fry the onion until golden (do not allow to burn). In a large saucepan, bring the stock to a boil, add the onion, its cooking fat, any remaining scraps of unrendered fat and a little pepper. Simmer for 20 minutes. Finely grate the cheese. Put alternate layers of bread and cheese into a 3-quart soup tureen, ending with a layer of cheese. Dribble the cream over the top and pour in the boiling-hot stock. Put in the oven for about 15 minutes, then serve in warmed bowls or soup plates.

Recipe Contributed By

Recipe Category: Soups

3 oz salt pork fatback or unsmoked bacon fat
1 large onion, sliced
6 cups chicken stock Available Online
Freshly ground pepper
12 oz young cantal cheese, or mild cheddar
12 oz rye bread, sliced
2 Tbsp heavy whipping cream

Items Available For This Recipe