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
- Bring the chicken stock to a strong boil and add the salt and pepper.
- Meanwhile, break the toast into pieces and place the equivalent of 1 slice in each of four soup bowls.
- Divide the cheese among the bowls, sprinkle with the ground pepper and pour the boiling stock on top.
- Serve immediately.
chicken, salt, freshly ground black pepper, bread, gruyere cheese, freshly ground pepper
Taken from cooking.nytimes.com/recipes/11563 (may not work)