Best Soup De Chalet Recipes

SOUP DE CHALET

Soup de Chalet image

This is an original recipe from the Swiss region of Fribourg.

Provided by Marion Wilting

Time 55m

Number Of Ingredients 12

Ingredients

1/2 leek, finely sliced
50 g carrot, finely chopped
30 g spinach, chopped
1 Tbsp butter
150 ml bouillon
150 ml milk
50 g potatoes, sliced
50 g gruyère cheese
50 ml half and half
salt, to taste
pepper, to taste
30 g onion, chopped

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

SOUPE DE CHALET (SWISS CHEESE AND POTATO SOUP)

Soupe de Chalet (Swiss Cheese and Potato Soup) image

Soupe de Chalet is a creamy Swiss cheese and potato soup featuring macaroni and spinach. It's easy, comforting, and takes less than 30 minutes to make!

Provided by Victoria

Categories Soup

Time 30m

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
1 medium onion, chopped or 1 leek, halved lengthwise and sliced (white and light green part only)
8 ounces (225 grams) white or yellow potatoes, peeled and diced into ½-inch cubes
4 cups vegetable stock
Kosher salt and freshly ground pepper
½ cup (75 grams / 2.6 ounces) elbow macaroni
½ cup (75 grams / 2.6 ounces) thawed and squeezed frozen chopped spinach
¼ cup heavy cream
1 cup (85 grams / 3 ounces) grated Gruyere cheese

Steps:

Heat the butter over medium heat in a medium Dutch oven or pot. Add the onion and cook until softened, about 5 minutes. Then add the diced potatoes and stir for 20 to 30 seconds.
Add the vegetable stock, raise the heat to high, and bring to a boil. Season with salt and pepper, reduce the heat to low, partially cover, and simmer for 8 minutes.
Add the macaroni and continue to cook until the macaroni and potatoes are both tender, about 8 minutes more. Stir in the spinach, heavy cream, and grated Gruyere. Make sure to stir well so the cheese melts into the broth evenly. Adjust seasoning as needed and serve immediately.

Nutrition Facts : Calories 253 kcal, Carbohydrate 14 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving