Tuesday, August 16, 2005
Italian Bread and Cheese Soup
Source: Moosewood's Simple Suppers
1 tablespoon olive oil
3 garlic cloves, minced or pressed (I used 5 cloves)
1 quart of vegetable broth (I used 28 ounces chicken broth and 4 ounces white wine)
4 ounces Fontina, Gruyere or Cheddar cheese (I used Fontina)
4 slices whole wheat bread (I used whole grain sourdough)
1/2 cup chopped fresh basil or parsley (I used 1/2 teaspoon dried Italian herb mix)
In a soup pot, warm the olive oil. Add the garlic and cook until just golden, not brown. (Add the wine and Italian herbs and simmer about 5 minutes). Add the broth and bring to a simmer. Meanwhile, grate the cheese (about 2 cups).
When you're ready to serve the soup, toast the bread. Break each slice of toast into bite-sized pieces and place in individual soup bowls. Cover with about 1/2 cup of cheese. Sprinke with basil or parsley and pepper. Ladle a cup of hot broth over bread and cheese in each bowl and serve at once.
The Moosewood cookbook also suggests placing chopped tomatoes, spinach or arugula in the bowls with the bread, under the cheese as additional serving ideas for this soup.
I talked about this recipe HERE.