Gruyère & Vegetable Soup
In this delectable recipe, a medley of fresh, vibrant vegetables come together to create a comforting and velvety soup. Sweating the leek, carrot, potato, celery, and onion in a buttery thyme-infused base releases their natural sweetness, while a creamy broth enriched with milk adds a luscious touch. The addition of tender broccoli florets injects a lovely green hue and a burst of freshness to the dish. Topped with a generous sprinkling of nutty Gruyère cheese and fresh parsley, each spoonful promises a delightful combination of flavors and textures. This soup is a perfect choice for a cozy meal that is both nourishing and satisfying.
— Constant Cookbook
Ingredients
- 1 medium leek
- 1 medium carrot , peeled
- 1 small potato weighing about 175g/6oz, peeled
- 1 stick of celery or half a small bulb of fennel
- 1 medium onion
- 50g butter
- 2 tbsp olive oil
- 4 sprigs of thyme stripped of their leaves or 2 pinches of dried thyme
- 2 tbsp plain flour
- 700ml vegetable stock or chicken stock (using a cube)
- 300ml milk
- 1 small head broccoli , trimmed into small florets, stalk discarded
- small handful of flat-leaf parsley leaves, roughly chopped
- 140g Gruyère , coarsely grated
Instructions
- Wash and trim the leek, cut off and discard half the green top, then thinly slice. Peel and chop the carrot and potato into a small dice. Thinly slice the celery or fennel into bite-size sticks and dice the onion. The vegetables should all be of roughly the same size.
- Heat the butter and oil in a medium pan and gently sweat all the vegetables, except the broccoli, with the thyme leaves for about 10 minutes, stirring every now and then until softened, but not coloured.
- Add the flour to the pan and stir for a minute until it all becomes pasty, then slowly stir in the stock. Bring to the boil, stirring until thick then add the milk, season well and reduce to a simmer.
- Continue to simmer for 10 minutes, then add the broccoli florets and continue cooking for another 5 minutes or until the broccoli is just cooked. When ready to serve, stir in most of the parsley, then ladle the hot soup into four bowls. Scatter each serving with the cheese and remaining parsley, for your diners to stir in. The gruyère will melt into strings, which is all part of its charm.
Yield
Serves 4
Nutrition
- Calories: 424 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.82 milligram of sodium
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