Soupe Savoyarde (winter Soup)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (1 -1 1/2 lb) baking potato, cut into 1/2-inch cubes
• 2 tablespoons butter
• 1 1/2 cups onions, minced
• 3 cups leeks, thinly sliced
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 turnips, peeled and cut into 1/2-inch cubes
• 1 small celeriac, peeled and cut into 1/2-inch cubes
• 2 cups water
• 2 cups whole milk
• 8 slices french bread
• 4 ounces beaufort cheese (swiss cheese works as well) or 4 ounces gruyere cheese, grated (swiss cheese works as well)

Recipe

• 1 place potato in a medium bowl; cover with cold water to 1 inch above potato. set aside.
• 2 melt butter in a large dutch oven over medium heat. add onion to pan, and cook 7 minutes or until soft but not browned, stirring occasionally. add leek and the next 4 ingredients (through celeriac) to pan. place a sheet of aluminum foil directly over vegetable mixture. cover, reduce heat to low, and cook 15 minutes or until vegetables are tender. discard foil.
• 3 drain potatoes; add to pan. stir in 2 cups water. cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.
• 4 heat milk in a small, heavy saucepan over medium heat to 180f or until tiny bubbles form around the edges (do not boil). gradually stir hot milk into vegetable mixture, stirring constantly. remove from heat. taste and adjust seasoning, if desired.
• 5 preheat broiler.
• 6 place bread slices in a single layer on a baking sheet. broil 1 minute or until toasted. place 1 bread slice in each of 8 soup bowls; top each bread slice with 1/2 oz cheese. ladle 1 1/4 cups soup into each bowl.