Bread-And-Cheese Soup

• 6 cups fresh or frozen homemade chicken stock (recipe follows)
• Salt to taste
• 1/2 teaspoon freshly ground black pepper
• 4 slices bread (preferably crusty, country-style), toasted
• 4 ounces Gruyere cheese, shredded
• Freshly ground pepper to taste

1. Bring the chicken stock to a strong boil and add the salt and pepper.
2. Meanwhile, break the toast into pieces and place the equivalent of 1 slice in each of four soup bowls.
3. Divide the cheese among the bowls, sprinkle with the ground pepper and pour the boiling stock on top.
4. Serve immediately.

chicken, salt, freshly ground black pepper, bread, gruyere cheese, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11563 (may not work)