Swiss Cheese Soup
|Chicken stock||2 Pint|
|Emmenthal cheese||8 Ounce|
|Fresh white breadcrumbs||4 Cup (64 tbs)|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Chopped chives||3 Tablespoon|
|Chopped parsley||3 Tablespoon|
|Chopped chervil||3 Tablespoon|
Peel the onion and slice very thinly.
Fry the bacon until the fat runs.
Add the onion and fry together until the bacon is crisp and the onion golden brown.
Remove from the heat and keep warm.
Meanwhile, heat the chicken stock to boiling.
Grate the cheese and put in a warmed soup tureen with the breadcrumbs.
Pour over the boiling stock and leave to soak for 3 minutes, stirring occasionally.
The breadcrumbs should disintegrate and the cheese melt.
Stir in the wine, herbs and salt to taste.
Garnish with the bacon and onion and serve immediately.