- 6
- 15 mins
- 60 mins
Ingredients
- SOUP:
- 1 c. chopped red onion
- 1 c. chopped leeks
- 1 c. chopped carrots
- 1 c. chopped parsnips
- 1 1/2 c. chopped yukon gold potatoes, skin on
- 4 c. chicken stock + more as needed
- 1 tbsp. finely chopped parsley leaves
- olive oil
- salt and pepper
- CROUTONS:
- 2 1/2 c. cubed day old bread
- 3 sage leaves, roughly chopped
- 1 tsp. rosemary leaves, roughly chopped
- 1/2 c. grated Gruyère cheese
Preparation
Step 1
For the SOUP: In a large pot, warm the olive oil over moderate heat.
Add the chopped red onion, leeks, carrots and parsnips. Season with salt and pepper, and sautè until the vegetables are soft, about 15 minutes.
Add the potatoes.
Add the chicken stock and bring to a gentle boil. Reduce the heat to low, and simmer until all of the vegetables are tender and cooked through, about 30 minutes.
Using a hand-held immersion blender, purèe a small portion of the the soup; you want the texture to be chunky but not too thick. Add extra chicken stock if necessary.
Stir in the chopped parsley.
For the croutons: Add the cubed bread to a small bowl.
Drizzle with olive oil to coat and season with salt and pepper.
Add the chopped sage and rosemary leaves. Mix well.
Tip the bread cubes out onto a skillet (or baking tray/dish) and sprinkle the grated cheese over the top.
Place the croutons under a low broiler for about 2-3 minutes. They are ready when the bread is golden brown and the cheese is bubbling.
To serve, ladle the soup into bowls and top with Gruyère + herb croutons.