ITALIAN BREAD AND CHEESE SOUP1 tablespoon olive oil 3 garlic cloves, minced or pressed 1 quart vegetable broth 4 ounces grated fontina, Gruyere or Cheddar cheese (about 2 cups) 4 slices whole-wheat bread 1/4 cup chopped fresh basil or parsley Black pepper In a medium saucepan, heat the olive oil over a medium heat. Add the garlic and saute until just golden, but not brown. Add the broth and bring to a simmer. Meanwhile, toast the bread. Break each slice into bite-sized chunks and arrange in 4 serving bowls. Add 1/2 cup of cheese to each bowl over the bread. Sprinkle with basil or parsley and pepper. TO SERVE:Ladle 1 cup of hot broth over the bread and cheese in each bowl. Servings: 4 Source: Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table by Moosewood Collective
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