Best Chalet Soup Recipes

THE CHALET'S SWISS CHEESE SOUP

Steps:

• 1. Mix 2 Tbsp. butter and 2 Tbsp. flour in small pan and cook over medium heat til smooth and thick; don't brown. Set aside.
• 2. Saute onion in 1 Tbsp. butter in large pan over medium high heat til golden brown, stirring constantly. Add water, chicken base and white pepper and mix well. Bring mixture to a boil over high heat, stirring constantly. Reduce heat.
• 3. Mix egg yolk and 1/2 cup flour in medium bowl and whisk til blended. Add milk gradually, whisking constantly til smooth. Whisk the milk mixture into the chicken base mixture and bring to a boil, stirring constantly. Reduce heat
• 4. Add the cheeses and cook til melted, stirring to mix well. Whisk in butter and flour mixture. Cook til thickened to desired consistency, whisking constantly. Add salt and additional pepper if desired. Stir in parsley and seasoning sauce to serve. Serves 6

CHALET SOUP

Steps:

• Melt the butter in a large dutch casserole and saute the diced vegetables until soft but not colored over medium heat, about 5 minutes. Add the leeks and cook until beginning to soften, about 2 minutes. Add the water and salt, raise the heat, then add the diced potatoes and macaroni. Simmer gently until the potatoes and macaroni are tender, stirring occasionally to keep the macaroni from sticking. Add the spinach and cook until it wilts, then add the milk and half and half and heat through. Add nutmeg and more salt if necessary, to taste. Top each serving with a sprinkle of chives. Serve with cheese and croutons to add at the table.

SOUP DE CHALET

Steps:

• 1. Heat butter in a pot, add leek, carrot, spinach and onion, saute for some minutes until onions are translucent, then add bouillon and bring to a boil.
• 2. Add milk, bring to a boil again, add salt and pepper to taste.
• 3. Let cook for 20-30 minutes, then add potatoes and continue cooking until potatoes are done. Meanwhile, grate gruyère cheese.
• 4. When potatoes are soft, add cheese and let melt on slow, then add half and half - don't boil! Just heat through, taste test and serve immediately

CHALET GIRL'S CHUNKY TOMATO AND BASIL SOUP

Steps:

• Finely chop onions. Melt butter in a large pan. Gently cook onions in butter until soft and translucent, low heat.
• Add the sugar and vinegar to slightly caramelise the onions, stir. Then add the flour. Cook flour out for 1-2mins stirring continuously.
• Add the tomatoes and stir to get any sticky bits off the bottom of the pan. Don't break up the tomatoes, leave whole. Add the stock cube and enough boiling water to give 'soupy' consistency (don't want it to be too runny). Bring soup to the boil then turn down and simmer for about 45mins/1hour.
• Add the basil (as much as you want or have, a few table spoons maybe). Stir well. Taste - add seasoning (salt and pepper) as required and more sugar if still slightly too acidic.
• For chunky soup, use a potato masher to break up the tomatoes, giving a chunky texture. Or, use a hand blender or put in liquidiser. You could blend all the soup or just part of it - however you like it!
• To serve, put the soup in a bowl and finish with a drizzle of cream in a circular motion to create a swirl (partly for appearance, but also tastes good with the soup) and add a sprig of basil. Delicious served with crusty bread or baguette.

CHALET SOUP

Steps:

• In a large stock pot over medium heat melt butter.
• Add the turnips, carrots and onions.
• Saute for 5 minutes, stirring often.
• Add leeks and cook 2 minutes.
• Add the water, chicken broth and salt.
• Turn heat up to medium high heat.
• Add potatoes and pasta of choice.
• Continue to cook, stirring often for 8-10 minutes.
• Add spinach-cook for 1 minute.
• Add milk and half and half.
• Continue to cook until soup begins to "almost" boil, about 5 minutes.
• Ladle into bowls, offer toppings at table.