Cheese and Bread Soup

Cheese and Bread Soup


3 and 1/2 cups beef or chicken stock
1 lb Taleggio cheese, sliced
1/2 small onion, thinly sliced
5 tbsp unsalted butter
10 oz Italian breadsticks
Kosher salt
Freshly ground black pepper


Bring stock to a boil in a saucepan.

Remove from heat.

Grease bottom of a 3-qt high-sided skillet with 1 tbsp butter.

Break breadsticks into 2 and 1/2-inch pieces.

Place 1 layer of breadsticks in a skillet.

Cover breadsticks with layer of cheese.

Continue layering breadsticks and cheese.

Ladle stock over breadsticks one ladleful at a time and heat skillet over low heat.

Bring to a simmer.

Cook, without stirring, for about 30 minutes.

Melt remaining butter in a 12-inch skillet over medium heat.

Add onions.

Cook, until onions are soft, about 8-10 minutes.

Set a fine sieve over a small bowl.

Strain butter, pressing onions with back of a spoon.

Discard onions.

Drizzle butter over soup.

Continue cooking for 10 more minutes.

Spoon onto serving plates. Serves 8-10.

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