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

[Susan Lin]

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?

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).

shoshanna

On Fri, Sep 25, 2009 at 10:54 AM, Johnna Holloway <johnnae at mac.com> wrote:

> I could see this as made up for 4-6 servings, but I am wondering about the
> practicalities of it when made
> up for a feast for 40 or 60 or 100 people. How's it going to work when it's
> gallons of soup, pounds of bread,
> and pounds of cheese?
> Will it hold up well if feast is delayed?
>
> Johnnae
>
>