Best Soup De Chalet Recipes

The Chalet's Swiss Cheese Soup image

Provided by Lynnda Cloutier

Number Of Ingredients 15

2 tbsp. butter
2 tbsp. flour
1/2 small onon, finely chopped
1 tbsp. butter
4 cups water
4 tsp. chicken base
1 tbsp. or more white pepper (remember white pepper is stronger than black pepper)
1 egg yolk
1/2 cup flour
2 cups milk
1 cup shredded swiss cheese
3 tbsp. shredded american cheese,optional
salt to taste
2 tbsp. chopped parsley
1 tsp. maggi seasoning sauce

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

Soup de Chalet image

Provided by Marion Wilting

Time 55m

Number Of Ingredients 12

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