Leeks and Gruyère soup
20
40
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 45 ml (3 tablespoons) of butter
- 1 peeled and chopped onion
- 4 peeled and diced potatoes
- 2 fresh parsley branch
- 1 ml (1/4 teaspoon) of thyme
- 2 ml (1/2 teaspoon) of marjoram
- 1 Bay leaf
- 2 ml (1/2 teaspoon) of chervil
- 1,5 liter (6 cups) of warm chicken broth
- 250 ml (1 cup) of grated Gruyère cheese
- 1 pinch of nutmeg
- Salt and pepper
Preparation
Side-by-side mode
- In a large casserole, heat butter at medium heat. Add sliced leeks and onion. Cover and cook for 12 minutes at low heat. Stir up two times while cooking.
- Add potatoes. In a mousseline, mix all seasonings except nutmeg. Tie up with a string and set in the casserole.
- Soak with chicken broth and add nutmeg. Cook uncovered for 30 minutes at low heat. Divide cheese into bowls, cover with soup and serve.
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