Home Made Soup Is Good

Many of us are taking to the kitchen in these wretched Covid 19 days.

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.