Soupe de Chalet

Name: Soupe de Chalet
Yield: Servings 4
Cuisine: Swiss
Ingredients: 1 onion, diced; About 700 g (1½ lbs) potatoes, peeled and cubed; 1 tbsp butter; Gruyère or other hard cheese, grated; 2 tbsp herbs, finely chopped (like tarragon, mint, oregano, thyme, chives); 2 tbsp herbs, finely chopped (like tarragon, mint, oregano, thyme, chives); 2 tbsp herbs, finely chopped (like tarragon, mint, oregano, thyme, chives); 2 tbsp herbs, finely chopped (like tarragon, mint, oregano, thyme, chives); 1 L (4 cups) vegetable stock; 500 ml (2 cups) milk; 150 g (5 oz) fresh or frozen spinach; 150 g (5 oz) fresh or frozen spinach; 150 g (1 cup) macaroni; Nutmeg, salt and pepper; Gruyère or other hard cheese, grated; 75 ml (⅓ cup) heavy cream; 2 tbsp herbs, finely chopped (like tarragon, mint, oregano, thyme, chives); 2 tbsp herbs, finely chopped (like tarragon, mint, oregano, thyme, chives); Nutmeg, salt and pepper; Nutmeg, salt and pepper

Creamy Alpine Soup with Greens

Preparation info

Servings
4

Difficulty
Easy

Appears in

Simply Swiss

By Andie Pilot

Published 2025

About

Like the best Alpine dishes, soupe de chalet relies on ingredients that farmers would have had on the Alp, or calorie-rich items they could easily transport, like pasta. Most likely, they had access to a garden patch with onions and potatoes, and–of course–cream and cheese were abundant. Throw in a handful of wild spinach, nettles or wild herbs and you’re cooking!

Ingredients

Europe
Switzerland
Soup
Vegetarian
Mediterranean

Ingredients

Method