Swiss Fondue Soup
|White bread slices||8 , each torn in quarters (Dry)|
|Swiss cheese||1⁄2 Pound, shredded with shredding disk|
|Hot chicken broth||3 Cup (48 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Chive blades||10 , finely sliced|
|Parsley leaves/Dill weed||1 Teaspoon, chopped (Fresh)|
|Onion||1 Small, sliced with the slicing disk (Garnish)|
|Bacon slices||4 , halved (Garnish)|
Process bread with the metal blade, four slices at a time, until coarsely chopped.
Add bread and cheese to hot broth.
Let stand 10 minutes.
Process half at a time in processor bowl with the metal blade until smooth.
Place in a saucepan and bring to a boil.
Add wine, chives, and parsley.
Season to taste with salt and pepper.
In a skillet, brown onion rings and bacon until onion is glazed.
Serve soup at once, garnished with bacon and onion.