date:Jan 10, 2013
erve it, just to give it a wonderful boozy flavor.
7. To serve, you can take (at least) a couple different paths. You can put a toasted piece of crusty bread in the bottom of a bowl, sprinkle it with cheese (I'm partial to Gruyere, but plain Swiss or even Parmesan will work), then ladle the simmering soup over the top. Or, float the toast on top of the soup, cover it with cheese and run it under the broiler to melt. Any way you do it, it's going to be G-O-O-D good. I swear.