Bread And Cheese Soup
|French bread slices||12 Small, fried on both sides|
|Beef stock||3 Pint (2 Liter)|
Lay the bread slices on the bottom of an ovenproof soup tureen.
Place one slice of cheese on each piece of bread.
Bring the stock to the boil and pour it over the bread and cheese.
Put the tureen in the oven preheated to moderate (180°C/350°F or Gas Mark 4) and cook for 10 minutes or until the cheese has melted.