Cheese Soup from Sud de France by Caroline Conran
Making this soup is a rewarding experience – the flavours are rich and so much deeper than a normal onion soup. It is also a good way to eat leftover bread, which in the general course of things...
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Ingredients
- 250 g day-old or stale bread, country type or sourdough
- small head celery
- 6 carrots
- bouquet of herbs, parsley, sage
- 2 bay leaves
- 2 tbsp olive oil
- 2-3 onions
- ½ cabbage, core removed, coarsely cut into shreds
- ½ stock cube
- 250 g Laguiole, Cantal, Salers, Cheddar or Leicester cheese, grated
- salt, pepper
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