| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/, Stews |
4 |
Servings |
INGREDIENTS
| 5 |
c |
Chicken stock |
| 4 |
lg |
Potatoes, peeled and sliced |
| 2 1/2 |
c |
Milk |
| 4 |
tb |
Butter |
| 2/3 |
c |
Grated Gruyere cheese (or Parmesan) |
|
|
Salt and pepper to taste |
| 4 |
sl |
Bread, toasted |
INSTRUCTIONS
Pour chicken stock into a soup pot and bring it to a boil. Add the potatoes
and cook them, covered, over low to medium heat for 30 minutes. Blend the
soup in a blender and then pour it back into the soup pot. Add the milk,
butter, cheese, salt and pepper to taste. Mix well and continue cooking
until all the cheese is melted. Place a slice of toast at the center of
each soup plate. Pour the hot soup on top of the toast and serve
immediately.
Posted to MM-Recipes Digest V4 #186 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 18, 1997
A Message from our Provider:
“When God saw you – It was love at first sight”