Yumm-Yumm. This is my husband's specialty, and he pretty much follows Julia's recipe as well, with his own deviations when the mood hits him. I'm in charge of the croutons, and a sort of shortcut when we're preparing for a group (when getting all those crocks of soup under the broiler is a bear and balancing act, or if you simply do not have that many heat-proof crocks) is to take slices of bread, toast under the broiler, then top with the gruyere and melt. This can actually be done a little in advance (not long or the cheese turns to rubber). Then I place a slice of cheese-topped bread on each bowl, and a plate of extras on a platter, present the soup in a tureen or bowl, and everyone ladles their soup over the crouton and adds another if they so desire. No, not the restaurant presentation, but no one's paid me for food yet, I have no servants, and like to sit down with my guests. Everyone loves it.