Name: Soupe Savoyarde (Vegetable Soup with Milk and Cheese)
Yield: Serves 5–6
Cuisine: French
Ingredients: 1 stick celery, chopped; 10–12 slices of a thin French loaf, toasted or fried in butter to make croûtes; 10–12 thin slices of Gruyère; salt; 2½ cups milk; 2 sage leaves; 2 medium potatoes, peeled and sliced; 4 slim leeks, cut in very thin rounds; 2½ cups water; 1 medium onion, finely chopped; ¼ cup unsmoked fatty bacon, diced, or 2 tablespoons butter

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

The Savoie region of France is renowned for its superb cheeses among which are Reblochon, Saint-Marcellin and Gruyère. Not surprisingly the local cheeses are used in the classic dishes of the area including this winter vegetable soup.

Ingredients

¼ cup unsmoked fatty bacon, diced, or 2 tablespoons butter
1 medium

Europe
France
Winter
Mediterranean
Savoie
Soup

Method

Sauté the bacon in a saucepan until the fat runs, or melt the butter. Add the onion, leeks, and celery, cover and cook gently over a low heat for 15–20 minutes until soft but not browned.

Add the potatoes, water, sage, and a little salt and bring to the boil. Cover and simmer for 15 minutes. Bring the milk almost to the boil, in a separate pan and then add to the soup. Check the seasoni

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Ingredients

Method

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