Soupe au fromage

Soupe au fromage is a traditional French soup that primarily consists of cheese, bread, and a broth base. The soup is known for its rich, hearty flavor and is often served as a starter or a main course in French cuisine.

Ingredients

The main ingredients in Soupe au fromage are cheese, bread, and broth. The type of cheese used can vary, but it is typically a strong, flavorful cheese such as Gruyère or Comté. The bread is often a crusty French baguette, and the broth is usually a rich beef or chicken stock. Other ingredients, such as onions, garlic, and herbs, may also be added for additional flavor.

Preparation

To prepare Soupe au fromage, the bread is first toasted until it is crispy. The cheese is then grated and layered with the toasted bread in a soup pot. The broth is heated separately and then poured over the bread and cheese. The soup is then baked in the oven until the cheese is melted and bubbly. Some variations of the recipe may also include caramelized onions or other vegetables.

Variations

There are many variations of Soupe au fromage throughout France and other parts of the world. Some versions use different types of cheese or bread, while others add additional ingredients such as potatoes, leeks, or bacon. In the region of Auvergne, for example, the soup is often made with a local blue cheese and served with a side of cured ham.

Cultural Significance

Soupe au fromage is a staple in French cuisine and is particularly popular in the colder months. It is often served at home, in restaurants, and at social gatherings. The soup is also a common dish in French cooking schools, where students learn to balance the flavors of the cheese, bread, and broth.

See Also

• French cuisine
• Gruyère cheese
• Comté cheese
• Baguette
• Auvergne