Milk and Honey Soup - Cat Cora

1. 1

   Place the milk in a medium saucepan and bring to a simmer over medium heat.

2. 2

   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.

3. 3

   Whisk from time to time to keep a skin from forming along the top surface.

4. 4

   Meanwhile, slice the cheese into pieces just smaller than the slices of toast.

5. 5

   Top each piece of toast with a slice of cheese and set aside.

6. 6

   Once the milk has reduced, whisk in the honey and add the salt.

7. 7

   Ladle the soup into individual serving bowls.

8. 8

   Float two pieces of toast with cheese on the top of each portion of soup.

9. 9

   Garnish with the chives and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.