Home Made Soup Is Good
This was my kitchen creation today: "Soupe Savoyarde" (Cream of Potato Soup with grated Gruyere Cheese)
It came out well.
Here is the recipe, from the book "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila, ( Broadway Books 1998).
5 cups chicken stock.
4 large potatoes, peeled and sliced
Two and a third cups of milk
Four U.S. tablespoons of butter .
2/3 cup of grated Gruyere cheese.
Pour the chicken stock into a soup saucepan , and bring it to a boil.
Add the sliced potatoes and cook them, under cover for 30 mins.
Blend the cooked spuds, then place them back into soup saucepan.
Add the milk, butter, and grated Gruyere cheese ( with salt and pepper to taste).
Mix well and continue to heat gently until the cheese is melted.
(At my first taste test it was not cheesy enough, so I added some store bought grated "Mexican Blend" cheese).
Then enjoy.
Comments
Post a Comment