Baked Cheese Soup
Baked Cheese Soup
Ingredients:
- 200 grams of day old bread
- 4 tablespoons of canola or grapeseed
oil
- 2 slices of diced bacon
- 4 onions or 2 fennel bulbs
- 1 bunch fresh parsley
- 4 sprigs of oregano
- salt and pepper to taste
- 250 grams of Kaltbach Emmentaler sliced
and some grated for finishing
- 1 vegetable, chicken or beef cube
- 1-2 teaspoons of lemon juice
Preparation
and Cooking:
- Cut
the bread into thin slices.
- Heat
2 tablespoons of oil in a pan and fry the slices of bacon until crispy.
- Remove
from the pan and drain on a paper towel.
- Grill
the slices of bread in bacon fat on both sides until golden brown, remove and
place with the bacon.
- Peel
the onions, cut in half and cut into thin strips (or halve the fennel and cut
into thin slices).
- Heat
the remaining oil and sauté the onions/fennel for 6-8 minutes.
- Chop
and add parsley.
- Add
the fried bacon and let it simmer for a few minutes.
- Preheat
the oven to 450° F.
- Layer
the onion-bacon mixture alternately with the slices of bread and the cheese in
oven-proof soup bowls or small high-sided ramekins
- Use
your vegetable, chicken or beef cube to make a broth
- Season
with a little lemon juice and fill in the bowls.
- Top
the soup with the remain grated cheese
- Bake 10 minutes until golden brown and serve hot
