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Cheese Fondue Soup

Source of Recipe


From "Splendid Soups" by James Peterson






List of Ingredients



• 1 French baguette, cut into cubes, about 1/2-inch on each side
  
• 6 ounces authentic Swiss Gruyère
  
• 6 ounces authentic Swiss Emmentaler
  
• 2 tsp cornstarch
  
• 6 cups dry white wine
  
• 1/4 cup good-quality kirsch (optional)
  
• Salt
  
• White pepper
  






Instructions



1. Spread the bread cubes on a sheet pan and bake them in a 350° F oven for about 15 minutes, turning them over every 5 minutes, until they're lightly browned and crispy.
   
   
2. Grate the cheese. Combine the cornstarch with a tablespoon of the wine, and bring the rest of the wine to a simmer in a heavy-bottomed saucepan. Simmer the wine for about 7 minutes to cook off its alcohol.
   
   
3. Whisk in the cheese, the cornstarch mixture, and the kirsch. Stir over medium heat until the cheese dissolves and the soup returns to a simmer. Season to taste with salt and pepper, and ladle into heated soup plates. Sprinkle each bowl with a few bread cubes and pass the rest of the cubes in a basket at the table. This soup is thinner than an authentic fondue, so you can eat it with a spoon.
   
   Makes 8 servings.