[Sca-cooks] Soupe Crottee (Vivendier) - any experience?

[Antonia Calvo]

Susan Lin wrote:
> I agree - this would be difficult from what I have read to make in a large
> quantity.
>
> Could it be revised to resemble more of what in modern times is french onion
> soup?  Where the bread is placed on top of the broth and the cheese on top
> of that?
>   

Probably, but bread floating in wina and water with cheese on to isn't 
quite the point of the recie.  It also doesn't sound all that good. 

> I've tried to make cheese soup and if you're not very careful you can get
> much gloppyness as the cheese congeels and sticks together (and then burns
> to the bottom of the pan).

It helps if you go slowly-- if you add too much cheese at once, it 
really likes to glom together rather than mix with the liquid-- 
especially if you add the cheese to liquid that isn't quite hot enough.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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