Summary

Ingredients

• 300 ml vegetable stock
• 1 port. Shallot (noun)
• 1 port. Cheese, (e.g. Emmentaler)
• 2 slice / s bread (s), (wholemeal rye bread)
• salt and pepper
• tarragon

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Instructions

1. Dice the shallots and roast them until golden brown. Pour the stock, add tarragon and season with salt and pepper. Bring to the boil for 5 minutes.
2. Cover the bread with cheese, place in a soup plate and pour the soup over it.