Gruyère Vegetable Soup Food

SOUPE DE CHALET (SWISS CHEESE AND POTATO SOUP)

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.

GRUYèRE VEGETABLE BAKE

Steps:

• Heat oven to 350°. Cook and drain vegetables as directed on package.
• Melt 2 tablespoons butter in 1 1/2-quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
• Place vegetable mixture in ungreased 1 1/2-quart casserole. Mix bread crumbs and 1 tablespoon butter. Bake uncovered about 20 minutes or until crumbs are golden.

CAULIFLOWER GRUYERE SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
• Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
• Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
• Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.

GRUYERE VEGETABLE BAKE

Steps:

• Heat oven to 350. Cook and drain vegetables as directed on package.
• Melt 2 tablespoons butter in 1-1/2 quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
• Place vegetable mixture in ungreased 1-1/2 quart casserole. Mix bread crumbs and 1 tablespoons butter. Bake uncovered about 20 minutes or until crumbs are golden.

POTATO, BACON, AND GRUYèRE SOUP

Steps:

• In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat. Add onions and sauté over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil.
• Peel potatoes and cut into 3/4-inch cubes. Add potatoes to soup and simmer, covered, 10 minutes.
• In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 minutes.
• In a blender purée Gruyère with 3 cups hot soup broth. Stir purée into soup with Madeira, Worcestershire sauce, and salt and pepper to taste and remove soup from heat. Soup may be prepared up to this point 3 days ahead (cool uncovered before chilling covered). Reheat over low heat but do not let boil.
• Just before serving, stir in parsley.

ROASTED VEGETABLE SOUP WITH GRUYERE

Steps:

• Preheat oven to 350°F.
• Wrap garlic tightly in aluminum foil and set aside.
• Toss the chunked vegetables with the olive oil till well coated, spread onto jelly roll pan and add rosemary.
• Place in oven for 1 1/2 to 2 hours add the foil wrapped garlic for the last hour of roasting.
• Remove the rosemary sprigs while place all veggies in soup pot.
• Squeeze the garlic out of papery skins and into soup pot; add stock.
• Keep warm on low while emulsifying or while whirling small batches in the blender; warm to desired serving temperature.
• Serving:.
• Option 1: Ladle into bowls and sprinkle with grated gruyere. Enjoying with fresh backed bread.
• Option 2: Arrange baguette slices in single layer on baking sheet and bake in a 400F oven until the bread is dry, crisp and golden on the edges about 10 minutes.
• Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler safe crocks on a baking sheet and fill each about 3/4 full with soup. Top each bowl with toasted baguette slice and sprinkle evenly with gruyere. Broil until cheese is melted and bubbly about 3-5 minutes. Let cool 5 minutes before serving.

OUR FAVORITE FRENCH ONION SOUP

Steps:

• In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
• Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
• Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
• Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
• Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

ONION AND GRUYERE SOUP

Steps:

• In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
• Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
• Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

CREAMY CABBAGE SOUP WITH GRUYèRE

Steps:

• Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
• Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.