Name: Soupe Savoyarde (Winter White Vegetable Soup)
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 12 to 16 fried croûtes, made with 1 slim baguette and fried in 4 tablespoons/60 g butter; 1 large onion, chopped; 4 or 5 leeks (about 1½ pounds/675 g total), white and green parts, thinly sliced; 2 large potatoes (about 1 pound/450 g total), peeled and sliced; 2 tablespoons/30 g butter; 1 small celery root (about 12 ounces/330 g); 3 turnips (about 12 ounces/330 g total); salt and pepper; 2½ cups/625 ml. milk; 2 cups/500 ml. water; 5 ounces/140 g tomme de savoie or gruyère cheese, rind discarded and thinly sliced

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

The former kingdom of Savoy borders the Alps and includes Mont Blanc, the highest mountain in Europe. Appropriately, this hearty soup is creamy white and full of root vegetables, bolstered with plenty of cheese. The local Tomme de Savoie is an aged, slightly piquant cow’s-milk cheese, good for cooking as well as for enjoying with bread. Gruyère can take its place here. Serve the soup as a vegetarian main course, in generous bowls and accompanied by country bread.