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Julienned Potato Soup With Cheese Rusks

21st.Century.Chef's picture
Ingredients
  Potatoes 12 Ounce
  Butter 1⁄2 Ounce
  Onion 1 Medium, sliced
  Bacon 2 Ounce
  Salt 1 Teaspoon (Leveled)
  Pepper 1 Pinch
  Nutmeg 1 Pinch
  Thyme 1 Pinch
  Stock/Water cheese rusks 2 Pint
  Thickly buttered white bread slices/Brown bread 4 Large
  Cheddar cheese 4 Ounce, grated
Directions

Peel the potatoes and cut into match-like strips.
Heat the butter in a saucepan and brown the onion lightly with the bacon, if used.
Add the potato strips, seasoning and flavouring and pour on the boiling stock or water.
Cook gently for 15-20 minutes.
To make the cheese rusks: Cover the buttered bread slices with the finely grated cheese, pressing down with a knife.
Bake in a moderately hot oven (400°F - Gas Mark 5) for 15-20 minutes until crisp and golden brown.
Serve with the soup.
The soup and rusks make a nourishing meal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Ingredient: 
Cheese
Interest: 
Everyday
Cook Time: 
20 Minutes

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