Bread-And-Cheese Soup
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:Four servings
- 6cups fresh or frozen homemade chicken stock (recipe follows)
- Salt to taste
- ½teaspoon freshly ground black pepper
- 4slices bread (preferably crusty, country-style), toasted
- 4ounces Gruyere cheese, shredded
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
198 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 12 grams protein; 340 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
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