802 Potage Nicolini

Method

Prepare litres (2⅝ pt or U.S. cups) Potage Garbure à l’Oignon and pass through a fine strainer. Add 5 dl (18 fl oz or U.S. cups) fine purée of fresh tomatoes, reheat and add 120 g (4 oz) butter. Place toasted rounds of bread in the soup tureen overlapping and with thin slices of Gruyère cheese and grated Parmesan in between. Pour the soup over this garnish just before serving.

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