Cheese and Bread Soup
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Serves 3-4 people (it is rich)
Preparation time: 5 minutes
Cooking time: 30-40 minutes
- 1 large onion, peeled and sliced thinly
- 40g/1.41 ozs. butter
- 1 litre chicken stock, hot
- 350g/12.36ozs. packet of breadsticks
- 225g/8ozs. grated cheese (I used 175g/6.18ozs. fontina and 50g/1.7ozs. gorgonzola dolce)
- salt and black pepper to season
Step 1 - Heat a pot on medium to high heat and add the butter and melt it and then add the onions. Turn down heat to medium and cook the onions until soft - add a bit of water if it starts to stick to the pan. Add the breadsticks (break them if they're too large) and the hot chicken stock to the pot and bring to a boil and then simmer for 15 minutes.
Step 2 - After 15 minutes, add the cheeses and keep simmering for 20-30 minutes or so or until the breadsticks are softened and at a texture that you like. Season with salt and pepper and serve.