An exceptional soup, with deep rich flavor, Soupe Savoyarde may be served not only as a soup course, but as a meal, as it can be quite filling, as well as tasty.
Soupe Savoyarde (Savoyard Cream of Potato Soup)
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 4 servings
- 5 Cups chicken stock
- 4 large potatoes, peeled and sliced
- 2 1/2 Cups milk
- 4 Tablespoons butter
- 2/3 Cup grated Gruyere cheese (or Parmesan)
- salt and pepper to taste
- 4 slices bread, toasted
- butter, for the toast
- parsley, minced fine, for the toast
- Pour chicken stock into a soup pot and bring it to a boil. Add the potatoes and cook them, covered, over low to medium heat for 30 minutes.
- Blend the soup in a blender and then pour it back into the soup pot. Add the milk, butter, cheese, salt and pepper to taste.
- Mix well and continue cooking until all the cheese is melted.
- Meanwhile, make the toast, then butter and sprinkle with minced parsley. Set aside, but keep warm.
- Place a slice of the toast at the center of each soup plate.
- Gently, pour the hot soup on top of the toast and serve immediately.
Once toasted, you may wish to spread some grated Gruyere on the buttered, parslied toast and broil until the cheese is just bubbling. Remove from the broiler and reserve, warm.