Cheese Soup

Soupe au fromage aveyronnaise

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Making this soup is a rewarding experience – the flavours are rich and so much deeper than a normal onion soup. It is also a good way to eat leftover bread, which in the general course of things in Languedoc is a vital ingredient rather than the embarrassment that we find it, and is never thrown away. This version is based on one from Recettes au Pain Perdu from the Recettes Paysannes collection, by Les Éditions du Curieux.

In another version, soupe au cantal, C