Ingredients
serves four
- 4-6 medium-sized, floury potatoes such as Agria
- 1 bunch of soup vegetables with celery, baby carrots, onion and leek - page 132
- 1 bouquet of herbs with laurel, parsley and chervil
- salt
- butter for sautéing
- 1 L of hot stock
- a little, freshly ground nutmeg
- 1/2 bunch of chopped chervil leaves
- 1oo mL of full cream
- a little apple vinegar
- 100 g of Emmentaler Switzerland
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Peel and dice the potatoes.
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2 Briefly sauté the potatoes in butter, together with the soup vegetables and bouquet of herbs. Add a little salt and pour in the stock. Half cover and allow to simmer for 30-40 mins. on a low heat .
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3 Remove the soup vegetables and the bouquet of herbs. Stir the soup well with a large whisk. Season with salt and nutmeg. Mix the chervil and the cream and add to the soup. Simmer until creamy on a low heat..
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4 Shortly before serving, season the soup with vinegar. Cut the Emmentaler into thin slices.
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5 To serve: put the slices of Emmentaler on plates and pour the hot soup on top of the cheese.
Preparation hint
Leave the carrots and celery from the soup vegetables in the soup. Potato soups become gluey when put in a mixer. Consequently, it is better to stir energetically with a large whisk or press through a food mill.
Bon
Appétit
Appétit
