Soup from Savoie
From: Andree, Saint-Henri, Levis, Quebec
Servings: 8
  • 5 ounces [140 g] onions, peeled
  • 2 leeks, pared
  • 1 small turnip, peeled
  • 2 large potatoes, peeled
  • 2 tablespoons [30 g] butter
  • 2 celery stalks, cut into strips
  • 4 cups [1 L] hot chicken broth
  • 2 cups [500 mL] milk
  • 6 ounces [170 g] grated Swiss cheese
  • Salt and pepper, to taste
  • Rinse and thinly slice onions, leeks, turnip and potatoes.
  • Melt butter into a 12-cup [3-L] casserole.
  • Add and fry onion slices for 3 minutes over medium heat, until just golden.
  • Mix in leek slices, turnip slices and celery strips; salt and pepper.
  • Cover; leave vegetables to simmer over medium heat for 15 minutes, stirring occasionally.
  • Add potato slices and pour in chicken broth; salt and pepper.
  • Bring to a boil over high heat.
  • Lower heat and leave to simmer for approximately 20 minutes, until potato slices are done.
  • Pour in milk and check for seasonings; leave soup to simmer for 10 minutes.
  • Sprinkled with grated Swiss cheese and, if desired, brown soup under preheated oven broiler.
  • Serve.