in Soup Recipes

Chicken broth with cheese croutons

updated

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Ingredients for 2 servings:

  • 2 small carrots
  • ½ liter chicken broth, clear
  • salt and pepper
  • Sugar
  • 1 slice(s) of toast
  • 50 g Gouda, middle-aged
  • 4 stalks of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

refined

Peel and wash the carrots and cut into thin, approximately 4 cm long strips. Bring the broth to a boil in a small saucepan. Add the carrots and cook for about 5 minutes over medium heat. Season with salt, pepper, and sugar. Cut 6 croutons out of the slice of toast. Ladle the broth into soup bowls and top each with 3 croutons. Grate the cheese over the top. Place under the preheated grill for about 2 minutes. Wash the parsley, pat dry, chop, and sprinkle over the top. 190 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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