Fry each slice of bread in the melted butter and set to one side.
Add the onions to the remaining butter and fry until softened and translucent, before placing the slices of bread back in the pan and pouring over the stock.
Add the cream, bring the mixture to the boil, then simmer gently for a few minutes on a low heat.
Next, puree the mixture well using a hand blender and bring to the boil.
Gradually add the grated cheese, stirring constantly.
Season the soup and top with chives before serving in shot glasses or espresso cups.
Every shot’s a direct hit. Cheers!Back to overview