Sunday, December 17, 2006

Super Soup


Yesterday's Wall Street Journal featured a recipe for Greystone Gruyere Onion Soup, created by the executive chef at the Greystone Restaurant at the Napa Valley campus of the CIA. It's your basic onion soup, made extra special by topping it with a cheese souffle instead of the usual crouton with melted gruyere. A hearty dinner for a cold winter night.

1 comment:

The Little Chefette said...

Soup topped with a cheese souffle! That's two delicious things together.