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- Cheese and Bread Soup
- (Zuppa di Crasse)
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- Ingredients:
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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
Directions:
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.
That's it!
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