Soup au gratin
Instructions
Clean and cut vegetables into small pieces and place in a large saucepan low edges.
Add 30 cl water, salt and a little oil, cover and cook for 40 minutes.
When cooked allow to cool the soup.
Cover with slices of bread and sliced fontina cheese.
Browning in the oven.
Ingredients and dosing for 4 persons
- 100 g of celery
- 200 g of carrots
- 200 g of zucchini
- 200 g of potato
- 100 g of onions
- 150 g of tomatoes
- 50 g of fontina cheese
- Some of slices bread
- Olive oil
- Salt