Handy Hints:
- The first stage of this soup's preparation can be completed up to 2 days ahead and reheated prior to service.
Ingredients:
5 cups (1.25 litres) chicken stock
1 medium yellow-brown onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1 zucchini (courgette), chopped
6 slices bread, toasted
250g (9 oz) matured cheddar cheese, grated
salt and freshly ground black pepper, to taste
Directions:
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Place stock and vegetables in a large, heavy pot. Bring slowly to the boil. Reduce heat and simmer for 40 mins. Season to taste.
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| 2 |
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Preheat oven to 200ºC (390ºF).
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| 3 |
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Make a layer of toasted bread slices in the base of a large soup tureen or ovenproof bowl. Scatter with cheese and ladle over some of the soup. Continue building these layers, finishing with toast and cheese.
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| 4 |
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Heat through in hot oven until golden and bubbling on top, or flash under a hot griller (broiler) to brown the cheese.
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| 5 |
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Serve from tureen or bowl into heated soup bowls, at the table.
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Submitted by: Amy Mitchell
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