Wednesday, February 2, 2011

Charlene's Kitchen in Philadelphia: Peasant Soup

This recipe for "peasant soup" is perhaps the quickest dinner I make. While there are hundreds of variations on peasant soup, this one originates from my beloved Jacques Pépin and goes like this:

For each serving:

heat a cup or two of chicken stock
toast some bread until it's crunchy like a crouton
rub a little garlic on the toast (optional)
put the toast in a bowl
top with a handful (or two) of Gruyère
pour the hot broth over the toast and cheese
sprinkle with freshly ground black pepper

So comforting and simple...

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