Vegetarian Cooking: Bread and Cheese Soup

BREAD AND CHEESE SOUP

Ingredients:

• 12 x 1 cm ½ inch slices French bread

• 225 g /8 oz finely grated Cheddar cheese

• 40 g/1 ½ oz butter 175 g/6 oz onions, finely chopped

• 1 clove garlic, crushed (option)

• 450 ml/16 fl oz vegetable stock

• Good pinch grated nutmeg

• 8 teaspoons finely grated Parmesan

How To Prepare Bread and Cheese Soup

1.  Melt the butter in a saucepan then add the onions and garlic, if using.  Fry over gentle heat for 8-10 minutes until tender and lightly browned.  !
2. Stire in the vegetable stock and season with grated nutmeg.  Bring to the boil then reduce heat, cover with lid and simmer very gently for 10 minutes.  !
3. Heat the oven to 200C/400F/Gas 6.
4. Fill four 300 ml/ ½ pint ovenproof soup bowls (about  9 cm/ 3 ½ inches in diameter) to within about 4 cm/1 ½ inches of top with alternating layers of French bread and finely grated Cheddar cheese.
5. Gently pour in prepared onion broth so that it only just covers the bread and cheese.  Allow to stand for about 5-10 minutes.  !
6. Place the bowls in a small roasting tin to catch any drips during cooking.  Sprinkle the top of each bowl with 1 teaspoon Parmesan cheese.  Bake above centre of oven for 15-20 minutes or until heated through and golden brown on top.  Stand each bowl on an individual serving plate, then sprinkle soup with remaining Parmesan.  Serve hot.

COOK’S NOTES:

TIME:
Allow 20 minutes to prepare the onion broth, 15 minutes to assemble the dish and 15-20 minutes to bake the soup in the oven.
SERVING IDEAS:
For an attractive supper tray meal, serve this thick, substantial soup with more French bread and butter and follow with fresh fruit.
VARIATIONS:
The broth prepared in stages 1 and 2 makes a tasty, quickly prepared soup on its own.  Serve with freshly made wholemeal toast and a wedge of sharp Farmhouse Cheddar or Stilton cheese.
!    WATCHPOINTS:
Do not allow the onions to catch or they will give a bitter taste to the soup.  The standing time allows the bread to absorb the liquid and the crusts to soak, giving a better result to the finished bread and cheese soup.