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Bread and Cheese Soup (Piedmont)


Slice 1 pound Fintina very thinly. Slice 1 or 2 long French loaves, depending on size, into rounds and toast them.

Put alternative layers of toast and cheese in a large earthenware bowl or soup turteen.

Bring 10 cups stock to boil and immediately pour over the toast and cheese.

Leave in a warm over (250 degrees F) for 10 minutes before serving.

Serves 6 to 8 people

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