In winter, when a beautiful white blanket covers the Alps, invigorating soups are just the thing to cozy up with. They even take on this winter whiteness with diced, seasonal white vegetables gently browned in butter and laced with a dash of cream. Accompany this delicious soup with Beaufort cheese lightly toasted on thick slices of country bread.
For 6 servings
Preparation: 15 min
Cooking time: 35 min
My Opinel kitchen knives:
- Peeler for turnips and potatoes
- Chef’s knife to cut and dice vegetables and cheese
- Bread knife to cut chunky slices of country bread
Ingregients:
- 2 leeks, white part only
- 2 celery stalks without leaves
- 1 large round turnip
- 4 small potatoes
- 1/2 celeriac
- 4 tps butter
- 5 cups water
- ¾ cup Beaufort
- 4 tps cream
- 1 country loaf
- salt and pepper
Wash the leeks and celery. Peel the turnip, potatoes and half the celeriac. Thinly slice the leeks and celery. Dice the turnips, potatoes and celeriac.
In a sauce pan, melt the butter and add the vegetables. Brown for a few minutes, add water, salt and bring to a boil. Lower the heat and simmer for 35 minutes: the vegetables should be tender when pricked with the tip of a knife. 5 min before end of cooking, add the cream. Taste and adjust the seasoning if necessary, adding a little ground black pepper if needed.
Meanwhile, preheat the broiler to 460°F (240°C). Cut the bread into six ½” thick slices. Cut strips of Beaufort cheese. Place generous amounts of Beaufort cheese on the slices of bread. Place under the broiler until the cheese has melted and is starting to brown.
Ladle soup into serving plates and arrange bread with grilled cheese around the plate.
Tip: Try Reblochon cheese instead of Beaufort!
In this case, toast the slices of bread in a toaster or in oven. Place them at the bottom of the soup plates, cover with Reblochon cheese and ladle boiling soup over slices: the cheese will slowly melt with the heat of the soup.
