Bread-And-Cheese Soup

Ingredients

• 6 cups fresh or frozen homemade chicken stock (recipe follows)
• Salt to taste
• ½ teaspoon freshly ground black pepper
• 4 slices bread (preferably crusty, country-style), toasted
• 4 ounces Gruyere cheese, shredded
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    325 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 20 grams protein; 41 milligrams cholesterol; 864 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring the chicken stock to a strong boil and add the salt and pepper. Meanwhile, break the toast into pieces and place the equivalent of 1 slice in each of four soup bowls. Divide the cheese among the bowls, sprinkle with the ground pepper and pour the boiling stock on top. Serve immediately.

10 minutes