Sig's German Very Simple Soup

Name: Sig's German Very Simple Soup
Cuisine: American
Ingredients: 2 crusty rolls; 1 ltr good liquid stock of preference, vegetable, fish, beef or chicken (bought or homenade); 8 slice cut to fit flavoursome good melting cheese (gruyere, Cheddar, Gouda, Emmental, Monterey Jack or any that is preferred); 2 tsp fresh chopped flat parsley, or dill for fish; and to taste other seasonings, like salt and pepper; 4 tsp dry sherry

Sigrun @sigrun

German, living in England

My nan often made this when I was a little unwell but also used it as a simple starter before meals with lots of courses. Hope you enjoy it too. #lunchideas

Sigrun @sigrun

German, living in England

My nan often made this when I was a little unwell but also used it as a simple starter before meals with lots of courses. Hope you enjoy it too. #lunchideas

Saved

Ingredients

2crusty rolls
1 ltrgood liquid stock of preference, vegetable, fish, beef or chicken (bought or homenade)
8 slicecut to fit flavoursome good melting cheese (gruyere, Cheddar, Gouda, Emmental, Monterey Jack or any that is preferred)
2 tspfresh chopped flat parsley, or dill for fish
and to taste other seasonings, like salt and pepper
4 tspdry sherry

Saved

Steps

1

The day before you want to eat this cut your rolls into 8 medium to thick slices, put on a light setting and just slightly toast them or put them into the oven and slightly pre toast them. They will be grilled the next day again so do not brown them to much, alternatively you can buy larger ready cooked crostini, next day cut the cheese to size to fit the slices of bread.
2

The next day, slice some cheese the same size as each slice of bread..
3

Layer first a slice of bread,then a slice of cheese then a slice of bread and another slice of cheese into ovenproof soup plates or bowls
4

Prepare you soup by making a clear stock of preference, vegetable, chicken, fish or beef. You can do this by skimming the grey foam as soon a it comes up with a very small net strainer or a ladle. This needs to be done as soon as it comes up as it first starts boiling or the soup will go cloudy. Season to your liking. Add a little sherry.
5

Drain the stock, carefully ladle the clear stock over the bread and cheese. Put the bowls into the oven and melt the cheese. Hope you enjoy
6

The bread full of soup is the best bit