I don't know why we keep this as a special occasion soup-it isn't that difficult to make. The step-by-step instructions (with a number of variations) may be found in Mastering The Art Of French Cooking. They are probably widely available on the Internet. Because of copyright considerations, I'll skip posting the recipe and offer some photographs instead. I do encourage you to seek out the recipe, it is quite good, though I draw the line at dotting the top of the cheese with additional butter. I mean, I like butter too, but really...
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