Ingredients

Features

Description

The Alpine countries are often served with a delicious soup Gruyere, which is melted in the soup and turns into a gentle melt yarn. Serve this soup with chunks of crusty bread.

1. Wash the leeks, discard half of the green end and chop the rest. Peel and chop the carrots and potatoes. Finely chop the celery and fennel into small wedges, chopped onion. All vegetables should be about the same size.

2. Heat the oil in a pan and fry all the vegetables with thyme (except broccoli) on low heat. Cook about 10 minutes, stirring occasionally, until soft.

3. Add the flour and stir a minute until you get a paste. Then slowly pour the broth. Bring to a boil, stirring until thick, then add the milk. Season and simmer.

4. Continue to cook on heat for 10 minutes, then add the broccoli and continue to cook for another 5 minutes, until broccoli is ready. When you can serve, add a handful of parsley, then pour the soup into bowls. Sprinkle each plate with cheese and remaining parsley. Gruyere melted into long stringy strands, and it’s part of the charm of this soup.

Translated by site: wday.ru