Bread and Cheese Soup

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's a classic from Anna Welander:

When the mother returned from the grocery store, her son pulled
out the box of animal crackers he had begged for. Then he spread
the animal-shaped crackers all over the kitchen counter "What are
you doing?" his mom asked. "The box says you can't eat them if
the seal is broken," the boy explained. "I'm looking for the seal."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

Bread and cheese, the two staples of the Swiss diet, are found
in combination in endless variations. Fondue is surely the best
known example, but this hearty dish is equally favored in its
homeland. It's really more of a thick stew than a soup, and it
can be served as the soup course or as the main course.

Bread and Cheese Soup (Kasesuppe)

12 slices firm white Italian-style bread, cut into small cubes
2 1/2 cups (625 ml) shredded Gruyere cheese
3 cups (750 ml) hot beef stock
3/4 cup (180 ml) dry white wine
4 Tbs (60 ml) butter

Place the bread and 2 cups of the cheese in a buttered baking
dish, tossing to combine. Add the beef stock and wine, dot with
butter, and sprinkle on the remaining cheese. Bake in a preheated
350F (180C) oven until golden brown on top, 20 to 25 minutes.
Serves 4 to 6.
Received on Tue Sep 5 12:44:58 2006