Serving the Soup
We get to keep all these beauties ourselves.
To serve you take a thick crockery bowl. It has to be a bowl that will survive being under the broiler. Fill the bowls 3/4 full with hot soup, lay your croutons over the top, then lay on a layer of grated cheese. I use about a half and half mixture of grated swiss, I love the nutty flavor and the texture, mixed with an equal amount of freshly grated Parmesian Reggiano.
This goes under the broiler until it looks like this:
A couple of hints. If your croutons are extremely dry they will soak up all the delicious broth. No problem, if you see that this has happened when you remove the bowls from the broiler just lay another ladle of soup over the top. Don't forget to warn your guests about the very hot bowls. A thoughtful host will always include a sharp knife to cut through the croutons if the spoon can't get through the crusts, and also for trimming the strings of cheese from the spoon.
Our performance was the hit of the night. More about that later. Right now, soup's on and stuff.