A soup from the Swiss Alpes traditionally made with melting cheeses of the region, such as the Swiss Gruyère cheeses from the cantons Fribourg, Vaud, Neuchâtel, Jura, and Berne. Gruyère adds savoriness to this dish without overshadowing the other ingredients. A hearty meal which makes good use of any vegetables you might have on hand. You can use any reasonably sharp melting cheese to obtain a velvety texture.
Servings: 4 – 6
Time: 30 minutes
Ingredients:
- 2 Tbsp butter or margarine
- 1 cup (140 g) finely chopped onion
- 2 garlic cloves, finely minced
- 1 1/2 cups (150 g) finely sliced leeks, white and light green tops only
- 2 cups (280 g) diced carrots
- 2 cups (460 g) diced potatoes
- 1/2 tsp dry mustard or to taste
- 1/2 tsp cayenne pepper or to taste
- 1 1/2 cups (230 g) diced zucchini
- 1 1/4 cups (190 g) green beans, cut into 1-inch (2,5 cm) pieces
- 1 cup (150 g) frozen petite peas
- 2 cups (350 g) small broccoli florets
- 2 cups (500 ml) vegetable stock
- 2 cups (500 ml) half and half cream
- 1 cup (100 g) grated Gruyère or sharp Cheddar cheese
- salt and pepper to taste
Preparation:
Melt butter in a large saucepan. Add onion, garlic, leeks, carrots, and potatoes. Cook stirring occasionally for about 5 minutes. Add dry mustard and cayenne pepper and cook it for about 2 minutes longer. Add vegetable stock and bring it to a boil. Reduce heat to a simmer and add the half and half cream. Partially cover the saucepan and continue simmering until carrots and potatoes are almost soft. Add the zucchini and green beans cook for about 5 minutes longer or until they are almost done. Add Broccoli and peas. Cook for 3-5 minutes. Broccoli should remain crunchy. Add the cheese and let it melt. Taste for seasoning and serve with buttered toasts.
