The recipe recommends Taleggio cheese, which is one of our favorite Italian cheeses. It has a soft interior and a wonderfully pungent and milky flavor courtesy of its cow’s milk beginnings and washed-rind ending. It’s the perfect cheese for a recipe like this. If you don’t have a hunk of Taleggio on hand, however, we imagine that any decent melting cheese could be thrown into this recipe with delicious results.
We’d also be tempted to throw a few more vegetables in to balance out all the carbs and dairy. The recipe has you discard the onions after infusing the butter, but why not leave them in? Some wilted kale or chard would also do well here, as would some tiny florets of broccoli or cauliflower.
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(Image: Penny De Los Santos/Saveur)