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.
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