This is a delicious soup from Switzerland which makes a perfect start to a meal on a cold winter’s day. Serve the soup just as the cubes of cheese are beginning to melt.
2 oz. butter
2 small onions, chopped
2 small leeks, trimmed and chopped
3 carrots, scraped and chopped
4 celery stalks, trimmed and chopped
1 oz. flour
1 teaspoon salt
1 teaspoon white pepper -i- teaspoon grated nutmeg
15 fl. oz. beef stock
15 fl. oz. milk
2 tablespoons chopped fresh parsley
2 oz. Gruyere cheese, cubed
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions, leeks, carrots and celery and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Using a wooden spoon, stir in the flour, salt, pepper and nutmeg. Gradually pour in the stock and milk, stirring constantly. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low and simmer, stirring frequently, for 20 minutes or until the vegetables are tender.
Stir in the parsley and cheese. Remove the pan from the heat. Ladle the soup into warmed individual soup bowls and serve at once.