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Ingredients:
1 1/4 quarts of milk
5 medium potatoes
3 cloves garlic
6 oz of grated Cantal cheese
4 soup spoons of Crème
Fraîche
Salt and pepper.
Serves: 4 persons
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Preparation:
Peel the potatoes dice them fine;
Warm the milk together with the salt and
pepper. When its about to boil, add the
diced potatoes. Let the mixture cook over
a low fire for 25 minutes;
A bit before the potatoes are ready, rub the
soup bowls with peeled garlic teeth. Then,
place some Cantal cheese at the bottom of the
bowl;
When the potatoes are done, pour the
milk-potato combination over the cheese in the
soup bowls. While stirrings, add a soup
spoon of Crème Fraîche to
each bowl and serve.
Note: This soup, served
with poached eggs, becomes an evening meal.
Serve
with the cut baguette and long
fondue forks.
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