Julienned Potato Soup With Cheese Rusks
|Onion||1 Medium, sliced|
|Salt||1 Teaspoon (Leveled)|
|Stock/Water cheese rusks||2 Pint|
|Thickly buttered white bread slices/Brown bread||4 Large|
|Cheddar cheese||4 Ounce, grated|
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.