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Soupe Savoyarde
Winter Vegetable Soup
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
‘A mouthful of soup, a mouthful of cheese,’ goes a Savoyard saying, and here the cheese is set on croûtes of bread. Also called ‘soupe montagnarde’, this is a fitting end to a day’s work in the mountains.
Ingredients
| butter |
Method
Heat the butter in a pot, add the onion and cook over a low fire until soft but not browned. Stir in the leeks, turnip and celeriac/celery root, cover tightly and cook over a low fire, stirring occasionally, for 20 minutes or until softened.
Add the potatoes to the pot with the water, salt and pepper. Simmer for 15 minutes or until the potatoes are nearly tender. Bring the milk to a boi