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Ingredients
- 8 cups whole milk
- 8 ounces french reblochon cheese, at room temperature
- 8 slices baguette, lightly toasted (1/2 inch each)
- 14 cup clover honey
- 12 teaspoon finely ground sea salt
- 2 tablespoons minced chives
Method
- Place the milk in a medium saucepan and bring to a simmer over medium heat.
- Adjust the heat as necessary to keep the milk at a simmer, and prevent the mixture from boiling over, until it has reduced by half.
- Whisk from time to time to keep a skin from forming along the top surface.
- Meanwhile, slice the cheese into pieces just smaller than the slices of toast.
- Top each piece of toast with a slice of cheese and set aside.
- Once the milk has reduced, whisk in the honey and add the salt.
- Ladle the soup into individual serving bowls.
- Float two pieces of toast with cheese on the top of each portion of soup.
- Garnish with the chives and serve immediately.
