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Julienned Potato Soup With Cheese Rusks

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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3.87143
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1372 Calories from Fat 583

% Daily Value*

Total Fat 66 g102.3%

Saturated Fat 36 g180%

Trans Fat 0 g

Cholesterol 174.2 mg58.1%

Sodium 4197.7 mg174.9%

Total Carbohydrates 128 g42.7%

Dietary Fiber 14.9 g59.7%

Sugars 15.9 g

Protein 74 g148.7%

Vitamin A 31.8% Vitamin C 140.5%

Calcium 94.3% Iron 37.6%

*Based on a 2000 Calorie diet

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Julienned Potato Soup With Cheese Rusks Recipe