Recipe

Valais rye bread soup

Bread soup, Valais, Switerland

Preparation

  1. Heat the stock in a saucepan.
  2. Cut the bread into cubes and set aside.
  3. Grate the raclette cheese into a container and set aside in the fridge.
  4. Peel and finely slice the onions.
  5. Melt the butter in a hot pan and add the onions. Cook at a moderate heat until the onions are caramelised.
  6. In a gratin dish or soup tureen make a layer of rye bread cubes.
  7. Cover with the caramelised onions then pour over the stock.
  8. Cook in the oven for 5 to 10 minutes until the cheese is goden-brown.

 

Recipe: Stève Delasoie, Hôtel du Crêt, Bourg-Saint-Pierre

Bread soup, Valais, Switerland Heat the stock in a saucepan. Cut the bread into cubes and set aside. Grate the raclette cheese into a container and set aside in the fridge. Peel and finely slice the onions. Melt the butter in a hot pan and add the onions. Cook at a moderate heat until the onions are caramelised. In a gratin dish or soup tureen make a layer of rye bread cubes. Cover with the caramelised onions then pour over the stock. Cook in the oven for 5 to 10 minutes until the cheese is goden-brown.