Soup De Chalet Recipes

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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

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

CHALET SOUP



CHALET SOUP image

Categories     Soup/Stew     Vegetable

Yield 4 servings

Number Of Ingredients 15

2 Tablespoons unsalted butter
1/2 cup each turnips, onions and carrots, peeled and cut into small dice
1 leek, white and pale green thinly sliced, about 1/2 cup
2 yellow or gold potatoes, peeled and diced,about 8 ounces
1/3 cup macaroni
4 cups water
4 cups, about 4 ounces baby spinach, shredded
2 cups whole milk
1 cup half and half
1 teaspoon kosher salt
Freshly ground nutmeg to taste
2 Tablespoons chives, minced
Toppings
1/2 cup Gruyère Cheese, shredded
1 cup croutons

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.

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